Instructions: In a large saucepan set over moderately-high heat, heat the oil until it begins to smoke, add the popcorn, and cook the mixture, covered, shaking the pan, until the popping sound diminishes. Pour the popcorn into a buttered bowl and add salt to taste.

In a heavy saucepan set over moderate heat, combine the molasses, sugar, corn syrup, vinegar, butter and water and simmer the mixture, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water, until the sugar is dissolved. Boil over moderately-high heat until a candy thermometer registers 250 degrees.

Pour the syrup over the popcorn, tossing to coat well, and let it stand until just cool enough to handle. With buttered hands, form the mixture into 3-inch balls and put them on a greased baking sheet. (If the mixture becomes too hard to work with, heat it in a preheated 200 degree oven for 10 minutes, or until softened.)

The popcorn balls can be made 3 days ahead and stored, wrapped individually in waxed paper, in airtight containers.

This recipe yields about 12 popcorn balls.

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