8 cups popped corn
3/4 cup granulated sugar
1/4 cup light corn syrup
1 tablespoon red cinnamon candy
Preheat oven to 325 degrees F.
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 285 degrees F (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.