Candy Cane & Cranberry Caramel Corn

  • Prep Time 10 min
  • Total Time 1 h
  • Serves: 16

Ingredients

  • 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

Directions

  • Step 1

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

  • Step 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).

  • Step 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.

  • Step 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.

Tip

For added crunch, substitute cranberries with 1/2 cup (125 mL) sliced almonds, or 1/4 cup (60 mL) each sunflower seeds and pumpkin seeds.

Rate 1 Star2 Stars3 Stars4 Stars5 Stars

Nutrition Facts

  • Nutrition Description 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
  • Cholesterol 30 mg
  • Fibre 1 g
  • Sodium 125 mg