Ingredients
2 quarts popped popcorn1/2 cup molasses1/2 cup sugar1/3 cup water1 tablespoon white vinegar1 tablespoon butter1/4 teaspoon baking soda
Preparation
Place popcorn in a large bowl and set aside. In a large heavy saucepan, combine molasses, sugar, water, vinegar and butter. Cook, without stirring, over medium heat until mixture reaches 235° on a candy thermometer (soft-ball stage). Add baking soda and stir well.
Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3-in. balls, dipping hands in cool water to prevent the syrup from sticking.
