Spread 5 cups plain popped popcorn on parchment-lined baking sheet; sprinkle with salt. In large nonstick skillet, stir 14 cup water and 12 cup mini cinnamon candies, such as Red Hots, over medium-low heat until candy is almost melted. Remove from heat and stir until smooth sauce forms. Using large spoon, immediately drizzle over popcorn. (Return mixture to heat for a few seconds if it stiffens.) Let cool.