• After the popcorn is popped, place it in an oven on a baking sheet on a warm 200 degrees Fahrenheit.
• In a saucepan, combine sugar corn syrup, water, margarine, over medium heat stirring constantly until it reaches a boil. Continue cooking until your candy thermometer reaches 270 degrees Fahrenheit. 
• Once it is that temp, mix in the extract. 
• Remove popcorn from warmed oven, and carefully pour the sweet, sticky mixture over the kernels. 
• Allow to cool for about 3 minutes until it is warm enough to NOT burn your hands. I recommend greasing your hands with butter or margarine so the syrup does not stick to it. 
• Add sprinkles of your choice. 
• You can leave the popcorn as is to make candied corn, or shape it into balls. Be sure to wrap the balls tightly in plastic wrap so they keep their shape.
• After about 15 minutes remove balls from plastic wrap and adhere to cones, or enjoy on their own. 

Candy Cones

• Melt blue candy wafers until creamy.
• Dip the opening part of the sugar cone about 1/2" into the melted candy.
• Sprinkle with candy sprinkles.
• Place on a parchment-lined baking sheet to cure before adding the popcorn balls.