Popcorn Balls

2 cups sugar
1 1/2 cups water
1 tsp. white vinegar
1/2 tsp. salt
1/2 cup light Karo syrup
1 tsp. vanilla extract
5-6 quarts plain popped corn

Butter sides of a heavy saucepan.  Add sugar, water, vinegar, salt and Karo syrup.  Stir.  Insert candy thermometer.  Cook on high heat until mixture reaches hard ball stage or 250 degrees on candy thermometer.  Remove from heat and immediately stir in vanilla.  Pour over popcorn and stir to mix.  With buttered hands, form into balls making sure not to pack it too tightly.  Makes about 16 balls. Store cooled balls in individual ziploc bags.

I spray a large roasting pan with Pam and put my popped corn in that to mix.