Popcorn Balls

10 cups plain, unsalted popped corn
1 t salt
1 c firmly packed brown sugar
3/4 c white corn syrup
1 1/2 t vinegar
1/2 t salt
1/2 c evaporated milk

Pour popcorn into large bowl and sprinkle with 1 teaspoon salt. Set aside. In a large saucepan, combine brown sugar, corn syrup, vinegar and 1/2 teaspoon salt. Bring to a boil and boil briskly to 280 degrees (soft crack stage); remove from heat while testing. Keep syrup boiling and slowly stir in 1/2 cup evaporated milk. Bring to soft crack stage again.

Gradually pour hot syrup into center of popcorn. With a long-handled fork, quickly stir and coat popcorn with syrup. As soon as it cools enough to handle, using buttered hands, press popcorn mixture into firm balls. Makes 10 large or 20 small popcorn balls.