Combine popcorn and golden raisins in a large bowl.
Bring sugar, water, corn syrup, salt, and vinegar to a boil in a saucepan, stirring until sugar has dissolved. Clip a candy thermometer to side of pan, and continue to cook, without stirring, until mixture reaches 290 degrees, about 14 minutes.
Pour hot syrup over popcorn mixture, and stir until well coated. Working quickly, shape mixture into 2 1/2-inch balls, and transfer to parchment to cool.
Popcorn balls can be stored in an airtight container for up to 2 days.