Cane Syrup Popcorn Balls

• 1 cup sugar
• 1 13 cups cane syrup, preferably Steens (see note)
• 2 tablespoons white vinegar
• 1 teaspoon salt
• 3 to 4 quarts popped corn, preferably not microwave popcorn, lightly salted (see note)
• 3/4 cup roasted salted peanuts (optional)
• 2 tablespoons butter, more for hands
• 1/4 teaspoon baking soda.

1. In a saucepan fitted with a candy thermometer, melt sugar, syrup, 2/3 cup water, vinegar and salt over medium heat.
2. Cook, stirring occasionally, until mixture reaches 260 degrees, 5 to 10 minutes.
3. Watch carefully so mixture does not boil over.
4. In a very large bowl, combine popcorn and peanuts, if using.
5. Cover a work surface with waxed or parchment paper.
6. When syrup mixture is ready, turn off heat and stir in butter and baking soda; it will foam up.
7. Pour about 2/3 of syrup over popcorn and set remainder over very low heat.
8. Mix popcorn well with wooden spoon.
9. Working quickly, butter hands and form mixture into balls, setting them on prepared surface to cool; this is best done by more than one person, so syrup does not have time to harden.
10. If mixture seems dry or isnt holding together, stir in remaining syrup.
11. Cool and serve, or wrap individually in waxed paper and store in an airtight container.

sugar, cane syrup, white vinegar, salt, corn, peanuts, butter, baking soda

Taken from cooking.nytimes.com/recipes/1015814 (may not work)