Popcorn Liberty Bell recipe

2 quarts popped popcorn, unsalted
1 1/2 cups light brown sugar, firmly packed
3/4 cup light molasses
1/2 cup butter
1 tablespoon vinegar
1/2 teaspoon salt String licorice

Keep popcorn hot and crisp in a 300 degree F oven. Butter sides of a heavy 3-quart saucepan. In it, combine brown sugar, molasses, butter, vinegar and salt. Bring to a boil, stirring until sugar dissolves. Clip candy thermometer to pan. Cook syrup to 250 degrees F (hard-ball stage). Pour slowly over popcorn, stirring just to mix thoroughly. Butter hands lightly; quickly form popcorn balls into bell shape*.

To apply finishing touches: make loop from licorice strings and insert in top of bell. Heat a little corn syrup; brush on side of bell; press licorice strings in place to resemble the crack in the bell.

*Or lightly butter a deep slant-sided mixing bowl and an 8-inch pie pan; pack with glazed popcorn. Unmold and press two parts of bell together.