8 C. popped corn 3/4 C. sugar 1/4 C. light corn syrup 3 T. water 1 T. red cinnamon candy Preheat oven to 325ºF. Place popped corn in large buttered bowl and set aside. Combine remaining ingredients in small saucepan. Heat slowly to boiling point, stirring constantly. Cook without stirring to 285ºF (soft crack stage on candy thermometer). Remove from heat at once and drizzle over popcorn, stirring to coat evenly. When well mixed, pour onto buttered cookie sheet and place in oven for about 10 minutes to crisp corn. Separate kernels when cool enough to handle.