Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Pop corn -- makes about 6 cups. Stir together sugar, water and corn syrup and heat
to boiling. Boil, without stirring, until a little in cold water forms a firm ball or
reaches 248° F. on candy thermometer. Then add salt, vanilla and vinegar
and cook to nearly hard ball stage or 290° F. Pour syrup over popped corn,
mixing constantly. Form into balls and place on buttered platter to cool.
Note: For Christmas touch, add bits of red and green cherries to popped corn. Or wrap
balls in bright clear papers. Tie with perky ribbons and hang on tree.
Makes about six popcorn balls.