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Old-Time Popcorn Balls

2 cups granulated sugar
1 1/2 cups water
1/2 teaspoon salt
1/2 cup light corn syrup
1 teaspoon vinegar
1 teaspoon vanilla extract
5 quarts popped corn

1. Butter sides of large saucepan. In it combine the sugar, water, salt, syrup and vinegar. Cook mixture over medium heat to the hard ball stage (250*F / 120*C) or when a small amount is dropped in cold water and forms a ball that holds its shape but is pliable.
2. Remove from heat and stir in vanilla. Slowly pour over popped corn, stirring just to mix well.
3. Butter hands slightly; shape into balls. Wrap each individually in decorative cellophane paper or plastic wrap and tie with a pretty ribbon, if desired.

Makes 15 to 20 popcorn balls.