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.