3 qt popped corn
1 c molasses
1 c corn syrup
1 t mild vinegar
3 T butter
½ t salt

Cook to 270° (hard crack stage) molasses, corn syrup, and vinegar. Stir in butter and salt. Pour the syrup slowly over the popcorn and stir with wooden spoon to coat each kernel. Butter your hands slightly and shape the corn lightly into 3″ balls. Set on wax paper to harden. Wrap in wax paper.