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Submitted by: Megan Tkacik from New Castle, PA
Originally shared on the web 09/20/2013

6 qts. popped popcorn
2 c. sugar
1 c. corn syrup
1 T. butter
1/2 t. cream of tartar
1/2 t. baking soda
1 to 1-1/2 c. candy corn

Place popcorn in a large bowl. Heat sugar, corn syrup, butter and cream of tartar in a heavy saucepan to 270 degrees on a candy thermometer (hard-ball stage), remove from heat. Carefully stir in baking soda. Pour sugar mixture over popped popcorn, toss to coat. When just cool enough to handle, mix in candy corn and shape into 3 inch balls using buttered hands. Set aside to cool completely. Wrap individually in plastic wrap or cellophane, store in an airtight container. Makes 16.