2 qt Popped corn
1 c  Karo light or dark corn
-syrup
1 c  Firmly packed dark brown
-sugar
1/4 c  Water
1 ts White vinegar
2 tb Margarine

Servings: 10

Place the popped corn in a large greased bowl or pan. In a heavy 2 qt
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 260 degrees on a candy
thermometer or until a small amount of mixture dropped in very cold water
forms a ball hard enough to hold its shape, yet plastic. Remove from heat;
stir in margarine. Slowly pour over popcorn, stirring to coat well.

When cool enough to handle, yet still quite warm, quicly shape into balls
with well-buttered or oiled hands. Wrap individually in plastic wrap.
Makes about 10 3 inch balls.

** Option ** Substitute 2 Tblsp of praline liqueur for 2 tblsp of the
water.