8 quarts plain popped popcorn (i used 2 natural flavor microwave popcorn bags)
1 C Butter
1/2 C light corn syrup
1 8 ounce package Cinnamon Red Hot Candies

Preheat oven to 250 degrees.  Place popped popcorn in a large mixing bowl and set aside.  In a saucepan, combine butter, corn syrup and red hot candies.  Cook over medium heat, stirring constantly, to boiling.  Boil for 5 minute - stirring occasionally.  Pour over popcorn and mix thoroughly.  Divide between 2 lightly greased cake pans.  Bake for 1 hour, stirring every 15 minutes. Remove from oven and place on waxed paper to cool.  Break into pieces and store in airtight container.