• 1/2 cup Molasses
• 1/2 cup Corn syrup
• 3/4 cup butter
• Pinch of Salt
• 8 cups Popped popcorn (measure-after popping)

1. Cook molasses with corn syrup until thermometer reaches hard crack stage, about 270°. Stir in butter and salt.
   • If you don't have a candy thermometer, drip the syrup into a glass of cold water. If it 'strings', that is the 'soft' stage. If it immediately forms little balls, that is the 'hard' stage.
   • Watch carefully and check often. 'Stages' can change within seconds.
   • If you undercook, the balls will be gooey. If you overcook, the syrup will crystalize and you may not be able to form balls. (Deni)
2. Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon.
3. Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape the popcorn into balls.
4. Make them the size you want. Set them on wax paper and let them harden.
5. Wrap the ones you don't eat with wax paper.

(Homebody)