1/2 c. popping corn = 6 c. popped corn
1 c. sugar
1/2 c. hot water
2 1/2 tsp. light molasses
2 tbsp. butter
3/4 tsp. salt
1/4 c. light Karo syrup

Combine sugar, corn syrup and hot water in a heavy saucepan; cook to 260 degrees. Lower heat; add butter, salt and molasses. Cook to golden brown, stirring occasionally to prevent burning.

Pour syrup immediately over popped corn. Let stand until cool enough to handle to form quickly into balls and wrap in waxed paper.