Easter Baskets

1 cup granulated sugar
1/2 cup light corn syrup
1/3 cup water
1/4 cup butter or margarine
1 teaspoon salt
2 quarts warm popped popcorn
Pipe cleaners
Small ribbon bows
Green colored shredded coconut or
    shredded green cellophane
Jelly beans

Combine first five ingredients. Cook slowly to the crack stage (280-290 degrees F).

Place popcorn in large buttered mixing bowl. Drizzle syrup over corn; stir just until corn is uniformly coated with syrup. Press a thin layer of popcorn mixture evenly over outside bottom and sides of buttered custard cups or small cereal bowls. Allow to cool.

Remove from cups or bowls. Use pipe cleaners to make handles, attach a tiny ribbon bow to handles; fill baskets with green colored coconut or green cellophane and top with jelly beans.

Yield: 4 small baskets