Ready in: 15-20 minutes
- 2 quarts popped corn
- ¼ cup water
- 1 cup light or dark corn syrup
- 1 tsp white vinegar
- 1 cup firmly packed brown sugar
- 2 oz margarine
Place popcorn in large bowl or pan.
In heavy 2 –quart saucepan stir together corn syrup, sugar, water and vinegar.
Stirring constantly, cook over medium heat until mixture boils. Continue cooking, stirring occasionally until temperature reaches 260degrees F on candy thermometer or until small amount of mixture dropped into very cold water forms a ball which is hard enough to hold its shape yet pliable.
Remove from heat. Stir in margarine.
Slowly pour over popcorn stirring with a long handled spoon. When cool enough to handle, yet still warm, quickly shape into balls.
Wrap individually in plastic wrap and store in airtight container.