8 quarts plain popped popcorn
1 cup butter
1/2 cup light corn syrup
1 9-ounce package red-hot candies
Place popcorn in a large bowl and set aside. In a saucepan, combine butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Then boil for another 5 minutes, stirring occasionally.
Pour over popcorn and mix thoroughly. Turn into two buttered 15-by-10-by-1-inch baking pans. Bake at 250 degrees for one hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart and store in airtight containers or plastic bags.
