2 qt. popped popcorn
1/2 c. molasses
1/2 c. sugar
1/3 c. water
1 tbsp. vinegar
1 tbsp. butter
1/4 tsp. baking soda

Place popcorn in a large bowl and set aside. In a heavy saucepan, combine molasses, sugar, water, vinegar and butter. Cook, without stirring, over medium heat until the mixture reaches 235 degrees on a candy thermometer (sift ball stage). Add baking soda and stir well. Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3 inch balls, dipping hands in cold water to prevent the syrup from sticking. Yield 6-8 servings.