6 quarts unsalted popped popcorn

Glaze:
2 cups sugar
1 can (6 oz.) frozen orange juice concentrate
3/4 cup cranberry juice
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
Small colored candies
Licorice strings
Green gumdrops

Keep popcorn hot and crisp in a 300-degree Fahrenheit oven. Combine sugar, orange juice concentrate, cranberry juice, corn syrup, vinegar and salt in a heavy saucepan. Bring to a boil; cook over medium heat to hardball stage (250 degrees on candy thermometer). Pour glaze in thin stream over popcorn in a large buttered bowl and mix well.

Working quickly with buttered hands, form two-thirds of mixture into basic shape of pumpkin. Shape remainder into ears of corn. To apply finishing touches, heat a little corn syrup, brush on corn ears, press small candies firmly in place to resemble Indian corn; cover with green paper napkin or cellophane to resemble shucks. Make pumpkin's eyes, nose and mouth from licorice strings and apply as above; cut gumdrop to make a stem. Yield: One Jack-O'-Lantern and six ears of corn.