1/2 c. sugar
1/4 c. butter
1/2 c. light molasses or corn syrup
1/2 tsp. salt
8 c. popped corn (1/2 c. unpopped)

Heat all ingredients except popped corn to boiling in 4 quart Dutch oven over medium heat, stirring constantly. Stir in popped corn. Cook and stir until popcorn is coated, about 2 minutes. Cool slightly.

Dip hands in cold water; shape mixture into 3 inch balls. Place balls on waxed paper; cool completely. 10 popcorn balls.