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. (I only let my thermometer get to 250, it 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!