Heat oil in heavy skillet or saucepan having a tight-fitting cover. Add enough popcorn to just cover bottom of skillet, and cover tightly. Shake pan over medium heat until popping stops. Turn corn into large, warm bowl.

In the same way, prepare enough popcorn to get 10 cups popped corn. Sprinkle the salt over popped corn and mix in. Set aside.

Combine in a saucepan the corn syrup, light molasses and vinegar. Boil rapidly to 250F/120C (hard ball stage, 250-266F (120-130C), forms a ball which is pliable yet hard enough to hold its shape in very cold water--remove from heat while testing).

Remove from heat and stir in the margarine. Gradually pour hot syrup into center of the corn. With a long handled fork, quickly stir and coat corn with syrup. With greased hands, gather and press corn into firm balls.

Makes 10 large or 20 small popcorn balls.