In a small saucepan, bring the water, sugar and corn syrup to a boil. Cook without stirring until a candy thermometer reads 143°C (290°F). Remove from the heat. Drizzle over the hot popcorn while stirring to coat well. Working quickly, use a spoon or measuring cup to remove about 250 ml (1 cup) of popcorn and gently press it into a 10-cm (4-inch) round cookie cutter. Repeat with the remaining popcorn. If the popcorn in the bowl becomes too cool, microwave it for a few seconds. Let the cakes cool for 30 minutes.
