Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               pint  louisiana syrup -- cane syrup
  2        tablespoons  butter
  1           teaspoon  vinegar
     1/2      teaspoon  soda
  1           teaspoon  hot water
  3             quarts  popped corn
  1              quart  roasted peanuts

Preparation:

Cook syrup, vinegar and butter to hard-ball stage. Remove to back of stove, add soda dissolved in water. Pour syrup over popcorn and peanuts, stirring until each kernel is well coated. Mold into balls. Note: Several people wrote and suggested to add food coloring to the syrup to get different colors. In memory of my Mother, Elsie Forbes, tomorrow, 12/18 would have been her birthday...I want to give you her popcorn ball recipe. As we were growing up, she made these every Fall and Winter:

Nutritional Information:

204 Calories (kcal); 23g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 62mg Cholesterol; 234mg Sodium