1/2 c. molasses
1/2 c. corn syrup
2 tsp. vinegar
1 1/2 tbsp. butter
1 1/2 qts. salted popped corn

Combine molasses, corn syrup and vinegar in saucepan. Cook over medium heat, stirring to 270 degrees or until a little of the mixture dropped in cold water is slightly brittle. Remove from heat, stir in butter. Pour syrup over corn, stirring until kernels are coated. Let corn cool a few seconds. Shape into 2 1/2" balls. Yield: about 10 popcorn balls.