1/2 c. sugar
1/4 c. molasses
3/4 c. dark corn syrup
1/2 tsp. salt

Stir sugar, molasses and syrup together well. Cook until forms ball of 265 degrees on candy thermometer. Take off stove and add salt. Pour over three quarts popped popcorn. Take off stove and add salt. Pour over three quarts popped popcorn. (Have hands coated with butter so not to burn your hands.) Must form balls fast as mixture will harden fast.