Put the popped corn into a large greased bowl and keep warm in a 250F oven. Oil a large fork and set aside. Combine the corn syrup, vinegar, and salt in a 3-quart heavy pot. Cook over medium heat, stirring occasionally, until the syrup reaches the hard-ball stage (250F). Remove from the heat and add the vanilla. Slowly pour the syrup over the popcorn, tossing with the fork until it is well distributed. As soon as the mixture is cool enough to handle, quickly and gently shape it into 3-inch balls. Let them stand on wax paper until they are cool and no longer sticky, then wrap each in plastic wrap, a tied plastic bag, or tissue paper, and store at room temperature.
Calories From Fat 57 Protein 12 Total Fat 6 Carbohydrates 133
Calories 614 Dietary Fiber 9 Calcium 10 Iron 3 Sodium 164
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