Cook 1/2 cup light molasses with 1/2 cup corn syrup until your candy thermometer reaches hard crack stage, about 270 degrees. Stir in butter and salt. (our candy thermometer got to 250 and the mixture was starting to burn so temp may vary due to climate and altitude). Have the popcorn popped and in a bowl. Slowly pour in the mixture over the popcorn and stir with a wooden spoon. Coat all the popcorn.
Now the fun part, butter up your hands! Wait until the mixture cools a bit so you don't burn your hands. It will be very hot when you pour it in, take some time to mix it all up well to let it cool a bit. Butter your hands lightly and shape the popcorn into balls. Make them the size you want, about tennis ball size works best. Set them on wax paper and let them harden.
SERVING & STORAGE
Just in case you have some left over, wrap the ones you don't eat with wax paper. If you are handing these out as treats, wrap them as well. If you want the kids to eat them at the door, just set them on a plate and watch them disappear!
8 cups Popped Popcorn
1/2 cup Light Molasses
1/2 teaspoon Salt
1/2 cup Corn syrup
3/4 cup Butter