|Sugar||1 Cup (16 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Dark molasses||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Cider vinegar||1 Teaspoon|
|Popped corn||2 Quart|
Add all ingredients except corn to a bowl.
Cook syrup mixture until brittle when a little is tried in cold water (270Â°F. on a candy thermometer).
Pour gradually over popped corn in large bowl.
Mix and pour on buttered platter.