Place warm popped corn in a large greased bowl. Combine corn and maple syrups, vinegar, and salt in a large heavy saucepan. Cook over medium heat, stirring occasionally, until the syrup reaches hard-ball stage on a candy thermometer (250?F). Remove from heat; stir in vanilla and spices. Slowly pour syrup over popcorn, tossing with a fork until well combined. Using wet or butter hands, quickly form mixture into 2- to 3-inch balls. Place on a wax-paper lined baking sheet to cool completely and set. Wrap in plastic and tie with ribbons.