2/3 c. light molasses
1 1/2 c. sugar
1/2 c. water
1/4 tsp. salt
1 tsp. vinegar
3 tbsp. butter
5 qt. popped popcorn

Combine first 5 ingredients in heavy saucepan. Cook over low heat until sugar is dissolved, stirring constantly. Cook, covered, over medium heat for 2 to 3 minutes, or until steam washes sugar crystals from side of pan. Cook, uncovered, to 250 to 268 degrees on candy thermometer (250 degrees if you want them soft). Add butter. Pour popcorn in bowl; toss gently to coat.