1 1/2 qt. popped corn
1/4 tsp. salt
1/2 c. light molasses
1 1/2 tsp. vinegar
1 1/2 tbsp. butter

In a very large bowl, put the popped corn and sprinkle with salt. In a saucepan combine molasses, corn syrup and vinegar. Cook, stirring occasionally, until a drop of mixture forms a soft ball in cold water. Continue cooking, stirring constantly to 270 degrees, or until a little of the mixture in cold water is slightly brittle.

Remove from heat; add butter and stir only enough to mix. Pour over popped corn, tossing to coat each kernel. Shape into 10 (2 1/2 inch) balls.