1 cup Karo light or dark corn syrup
1 cup firmly packed brown sugar
¼ cup water
1 teaspoon vinegar
2 tablespoons Mazola or Nucoa margarine
2 quarts unsalted popped corn
Combine corn syrup, brown sugar, water and vinegar in saucepan.
Stirring constantly, cook over medium heat until mixture comes to
a boil. Continue cooking, stirring occasionally, until temperature
reaches 260°F., or until small amount of mixture dropped into very
cold water forms a ball which is hard enough to hold its shape, yet
plastic. Remove from heat. Quickly add margarine; blend. Slowly pour
over popped corn in large bowl, mixing well. Shape into balls, using
as little pressure as possible. (Grease hands, if desired.) Makes 15
(2½-inch) balls.
Pink Cinnamon Popcorn Balls: Follow recipe for Old Fashioned Popcorn
Balls, using light corn syrup and substituting granulated sugar for
brown sugar. Add ¼ cup red cinnamon candies to syrup when mixture
boils.
Pastel Popcorn Balls: Follow recipe for Pink Cinnamon Popcorn Balls,
omitting red cinnamon candies. When adding margarine, add 2 teaspoons
vanilla and enough food coloring for desired shade.