1 can popped corn
1 c. sugar
1 c. cane syrup
1/2 c. water
Dash salt

Pop corn and place in a large pot for later use. Put sugar, syrup, water, and salt into another pot and cook over medium heat until it reaches the soft ball stage. Pour hot syrup over popped corn and stir until all the corn kernels are coated. If the syrup does not turn to sugar as it cools, place the pan of corn in an oven heated to 300 degrees for 5-10 minutes. Serve in small bowls.