Heat first four ingredients in a suacepan to 270 on your candy thermometer and remove from heat.

Carefully stir in baking soda.

Pour mixture over popcorn and toss to coat.

When the popcorn has cooled just a bit (not too long) mix in candy corn and form with buttered hands into 3 inch balls.

Set aside on buttered wax paper to cool completely.

Wrap your popcorn balls individually and store in a container