Step 1

Heat oil in a large pot over medium heat. You’ll want to use enough oil to just cover the bottom of the pan, so adjust the amount accordingly.

Step 2

You can test your oil by tossing in a few kernels and covering the pot. Once they pop, you’ll know your oil is hot enough to add in the rest.

Step 3

Add the rest of the popcorn in an even layer across the bottom of your pot.

Step 4

Remove the pot from the heat for 20 seconds to allow all of the kernels to come to the same temperature. Once 20 seconds have passed, return the pot to the heat and cover. Once the kernels are really popping, carefully move the pot back and forth across the burner.

Step 5

When the popping slows down and there are long pauses between pops, remove the popcorn from the heat and immediately transfer to a large bowl. Set aside.

Step 6

In a saucepot with a heavy bottom, boil sugar, water and molasses or corn syrup over medium heat, stirring occasionally.

Step 7

Heat syrup until it reaches 260 degrees F. This can take anywhere from 10-30 minutes. The syrup will be extremely hot and sticky so be sure to cover your hand with an oven mitt when you take the temperature.

Step 8

Add in vinegar, vanilla and salt. Stir just enough to mix well.

Step 9

Immediately pour syrup over popcorn and turn with a rubber spatula to be sure it is all coated evenly.

Step 10

Allow the popcorn mixture to cool for a few minutes, then spray your hands lightly with cooking spray and gently shape the popcorn into balls about the size of an apple.

Step 11

Place on a sheet tray lined with wax paper or parchment and allow to cool until hardened.

Step 12

Once cool, wrap balls in plastic wrap or place in plastic zipper bags to keep them fresh.

Step 13

Note: we have reduced the amount of water from the original recipe printed in the vintage book to just 1/2 cup. This will cut the amount of time needed for the temperature to rise significantly, and should not effect the finished result.