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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
10 min
Total Time
60 min
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.

Tips

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.

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Nutritional Facts

Per:
Calories:
230
Fat:
13
Saturated Fat:
7
Monounsaturated Fats:
Trans:
Trans:
Carbs:
27
Fibre:
1
Sugar:
20
Sugar Alcohols:
Cholesterol:
30 mg
Protein:
1
Iron:
Sodium:
125 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: