You will need:
Keep popped corn hot and crisp in oven (300-325 F). Butter sides of saucepan. In it combine sugar, water, salt, sorn syrup and vinegar.
Cook to hard-stage (250 F). Add vanilla. Pour lowly over hot popped corn, mixing well to coat every kernel.
Press into balls (butter hands if necessary). Try not to burn your hands!
Yield: 8 servings
Pair with Jazz Jamboree from Beachaven Winery & Vineyards
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