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1
Grease 2 large baking pans; set aside.
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2
Heat oil in large saucepan over high heat until hot.
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3
Add corn kernels.
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4
Cover pah.
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5
Shake pan constantly over high heat until kernels no longer pop.
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6
Divide popcorn evenly between 2 large bowls.
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7
Add 1/4 tsp salt to each bowl; toos to coat.
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8
Set aside.
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9
Preheat oven to 250 degrees.
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10
Combine sugar, butter and corn syrup in medium saucepan.
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11
Cook over medium heat until sugar melts, stirring constantly with wooden spoon.
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12
Bring mixture to boil.
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13
Boil 5 minutes, stirring frequently.
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14
Remove 1/2 of sugar mixture (about 3/4 c) from saucepan; pour over 1 portion of popcorn.
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15
Toss with lightly greased spatula until evenly coated.
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16
Add red hot candies to saucepan.
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17
Stir constantly with wooden spoon until melted.
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18
Pour over remaining portion of popcorn; toss with lightly greased spatula until evenly coated.
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19
Spread each portion of popcorn in even layer in separate prepared pans with lightly greased spatula.
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20
Bake 1 hour stirring every 15 minutes with wooden spoon to prevent popcorn from sticking together.
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21
Cool completely in pans.
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22
Combine popcorn, graham cracker shapes, and chocolate pieces in a large bowl.
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23
Store in airtight container at room temperature up to 1 week.
