Candy Cane & Cranberry Caramel Corn
- Level
- very easy
- Prep Time
- 10 mins
- 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.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/16 of the recipe)
- Calories:
- 230
- Fat:
- 13 g
- Saturated Fat:
- 7 g
- Carbs:
- 27 g
- Fibre:
- 1 g
- Sugar:
- 20 g
- Cholesterol:
- 30 mg
- Protein:
- 1 g
- Sodium:
- 125 mg