1 1/2 Cups Granulated Sugar
3/4 Cup Light Corn Syrup
3 Tablespoons Pure Maple Syrup
3/4 Teaspoon Salt
1/2 Cup Strained Orange Juice
2 Tablespoons Butter
3 Quarts Plain White Popcorn with no additives

Mix sugar, syrup, cinnamon drops, salt and orange juice in a heavy double boiler. Heat slowly until the sugar is dissolved, stirring frequently. Bring to a rapid boil, cook to 248 degrees on a candy thermometer or to the firm ball stage when tested in cold water.

Remove from the heat and stir in butter. Place the popped corn in an extra large bowl. Slowly pour syrup over the corn, tossing with a spoon until coated evenly. Butter your hands and form popcorn balls to approximately 3 inches in diameter.

Place on a tray treated with cooking spray. Cool completely. I have wrapped them individually and tied ribbons at each end.