Put the pre-popped popcorn in a large bowl. Set aside.
In a pot mix the sugar, salt, water, corn syrup, butter and vinegar.
Cook uncovered, stirring frequently, until the mixture reaches the soft crack stage, on a candy thermometer 270 degrees fahrenheit.
Remove from stove and stir in vanilla.
Pour syrup over the popcorn and mix till coated.
Shapre into balls.
Drizzle with the red gel icing to form veins, the bit of icing (to hold the smartie) and the smartie.