Candy Cane & Cranberry Caramel Corn

Prep time: 10min
Total time: 60min
Serves: 16
1 tbsp
canola oil
15 mL
½ cup
popcorn kernels
125 mL
1 cup
unsalted butter, at room temperature
250 mL
1 cup
sugar
250 mL
¼ cup
brown rice syrup
60 mL
1 tsp
vanilla extract
5 mL
½ tsp
salt
2 mL
½ tsp
baking soda
2 mL
½ cup
dried cranberries
125 mL
¼ cup
crushed candy canes
60 mL
Per serving (1/16 of the recipe)
calories
230
fat
13 g
saturated fat
7 g
carbs
27 g
sugar
20 g
protein
1 g
cholestrol
30 mg
fibre
1 g
sodium
125 mg

Directions

  1. Preheat oven to 250°F (120°C). Line large baking sheet with parchment paper.

  2. In large saucepan or Dutch oven, heat canola oil 30 sec. over high heat. Add popcorn kernels and cover with lid. Shaking saucepan often, pop kernels (about 4 min.). When popping slows to every 2 or 3 sec., remove pot from heat. Wait for popping to stop, then remove lid and transfer popcorn into large bowl (about 12 cups/3 L popcorn).

  3. In medium saucepan, combine butter, sugar and brown rice syrup. Bring to a boil over medium-high heat and let bubble about 5 min., or until mixture turns a darker amber than original colour of rice syrup. Remove from heat and stir in (in this order): vanilla, salt and baking soda. Mixture will foam after addition of baking soda; continue stirring a few sec. until foaming subsides. Working quickly, pour sugar mixture, cranberries and candy canes over popcorn; mix well.

  4. Spread popcorn mixture onto prepared baking sheet. Bake 30 min., or until coating is dark golden. Remove from oven; stir popcorn with heatproof spatula to distribute ingredients evenly. Cool completely, about 15 min. Break into pieces to serve.