I made these with my own kids when they were in elementary school so many years ago. Maybe it is time to do them with my granddaughters.
Recipe came from the Better Homes and Gardens New Cook Book, Copyright 1969. This is the cookbook that taught me how to cook as a young bride.
2 cups granulated sugar
1 1/2 cups water**(Di suggested use only 1 cup water to cut cooking time. "It works!")
1/2 teaspoon salt
1/2 cup light corn syrup
1 teaspoon vinegar
1 teaspoon vanilla
8 quarts popped corn
Butter sides of saucepan.
In it, combine sugar, water, salt, syrup, and vinegar.
Cook to hard ball stage (250║F).
Stir in vanilla.
Slowly pour over popped corn, stirring just to mix well.
Butter hands lightly; shape balls.
Makes 15 to 20 balls.