Preheat oven to 250 degrees. Line a large jelly roll pan (17 ¼ x 11 ½ Inch) with parchment paper.
Using an air popper, pop the ⅓ cup of corn kernels. You can also pop the corn kernels in a kettle with some vegetable oil. Keep the kernels moving and the lid on the kettle. I would use 1 to 1 and ½ tablespoons of vegetable oil.
In a large saucepan, add in the cinnamon candies, corn syrup, butter, and sugar. Let it come up to a boil over medium heat.
Once it comes up to a boil, boil for 5 minutes and stir constantly to help dissolve the candies.
Place the popped corn on a parchment lined jelly roll pan. Pour the candy syrup over the popcorn and stir until the popcorn is covered.
Place the popcorn into the oven for 45 minutes. Stir every 10 minutes. Be sure to get the yummy gooey candy syrup from the bottom of the pan back to the top.
Remove from the oven and let it cool. The candy coating will become hard and crunchy.