1/2 c. light molasses
1/2 c. dark corn syrup
1 1/2 tsp. vinegar
1 1/2 tbsp. butter
1/4 tsp. salt
1 1/2 qts. popped corn (salted)

Combine the molasses, corn syrup and vinegar in a saucepan and cook, stirring occasionally, to 240 degrees F. Then continue cooking stirring constantly to 270 degrees F. or until a little of the mixture dropped into cold water is lightly brittle. When done, add the butter and stir. Slowly pour the syrup over the corn, in a large bowl. Mix well then quickly shape into balls using as little pressure as possible. Makes about 10 2 1/2 inch popcorn balls.