Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           light corn syrup
   1      cup           granulated sugar
   1      tablespoon    white vinegar
   2      tablespoons   water
     1/2  teaspoon      salt
     1/4  cup           butter
   1      teaspoon      baking soda
   3      quarts        popped corn
   1 1/2  cups          miniature marshmallows
   1      cup           salted peanuts
   6      ounces        butterscotch morsels
   6      ounces        semisweet chocolate morsels
                        unsalted butter -- for rolling

Preparation:

In a large heavy saucepan, combine corn syrup, sugar, vinegar, water, and salt. Bring to a boil and cook over medium-high heat, stirring occasionally, until mixture reaches 230 degrees F on a candy thermometer. Stir in butter and continue cooking, stirring occassionally, until mixture reaches 260 degrees F. Remove from heat and stir in vanilla extract and soda. Place popcorn in a large bowl. Pour syrup over popcorn; stir to coat completely. Quickly add marshmallows, peanuts, butterscotch morsels, and chocolate morsels. Stir well. Using buttered hands to prevent sticking, quickly form mixture into small balls. Cool on a sheet of aluminum foil. Wrap each ball in plastic wrap; will keep for up to 1 week. makes about 16 3-inch balls