CARAMEL CORN (in link) or     Cinnamon Corn:  In heavy saucepan, add 2 sticks butter, ½ cup white karo syrup and 1 package of red hots.  Boil for 5 minutes.  Remove from heat and add 1 tsp vanilla and ½ tsp baking soda.      Pour over 2 packages buttered Chester Puff Corn (Walmart, $2.00/bag).  Pout out onto a large cookie sheet and bake for one hour at 250*.  Stir every 15  minutes.  Pour out onto wax paper to cool, store in airtight container.