|Popped popcorn||4 Quart|
|Sugar||1 Cup (16 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Yellow food coloring||9 Drop|
|Red food coloring||1 Drop|
|Citron stem||1 (Thick)|
|Seedless raisins||6 (For Face)|
rut popped corn into large bowl or pan; place in a 250Â°F oven to keep it warm.
Combine sugar, corn syrup, water, and butter in a deep saucepan.
Stir over low heat until sugar is dissolved.
Cover and bring to boiling: uncover and set candy thermometer in place; continue cooking to 245Â°F (firm-ball stage).
Remove from heat and stir in food colorings.
Pour syrup slowly over the corn, turning until all is coated.
When corn is cool enough to handle, shape into a pumpkin, using buttered hands.
Press firmly into shape.
Put a citron stem at center top, then make a face using dark seedless raisins for the features.
Secure them in place with some of the syrup.