Keep popcorn warm in a 300-degree Fahrenheit oven while preparing syrup. In large saucepan, combine sugar, water, corn syrup, vinegar, and salt. Cook to hard ball stange (250 degrees on a candy thermometer).
Stir in vanilla. Pour over popped popcorn, stirring to coat. Butter hands; shape about 1 cup popped corn around each candy stick to form logs. Let stand until cool. Wrap each log in clear or colored cellophane or any bright paper. Secure each end with ribbon.
*1 ounce of unpopped popcorn kernels (2 Tablespoons household measure)makes approximately 1 quart of popped popcorn.
Contributor: Wabash Valley Farms