Keep popcorn hot and crisp in a 300 degree F 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 hard-ball
stage (250 degrees F on candy thermometer).
Pour glaze in thin stream over popcorn in a large buttered bowl and mix
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.