Keep 8 cups of popped corn warm in a 9 x 13 inch pan in a 225 degree oven. Butter sides of a medium saucepan to prevent boiling over.

Combine: 2/3 c. red cinnamon candy 2/3 c. water 1 tbsp. vinegar 1/4 tsp. salt

Cook to hard ball stage (250 degrees on a candy thermometer), stirring until candy and sugar dissolve. If desired, stir in 1 to 2 drops of oil of cinnamon. Pour syrup slowly over popped corn, mixing well. Cool and break into pieces. Makes 3 quarts.