Spread popcorn evenly in a lightly greased 15-x 10-x 1-inch jeilyroll pan; set aside.
Combine molasses, corn syrup, and vinegar in a medium saucepan; cook over low heat, stirring occasionally, until mixture reaches soft crack stage (270°). Remove from heat; stir in butter.
Pour syrup over popcorn; stir until all popcorn is coated. Let mixture cool slightly; shape into 2 1/2-inch balls.
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