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Prep Time
10 mins
Total Time
1 h


1 tbsp
canola oil
15 mL
½ cup
popcorn kernels
125 mL
1 cup
unsalted butter, at room temperature
250 mL
1 cup
250 mL
¼ cup
brown rice syrup
60 mL
1 tsp
vanilla extract
5 mL
½ tsp
2 mL
½ tsp
baking soda
2 mL
½ cup
dried cranberries
125 mL
¼ cup
crushed candy canes
60 mL


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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/16 of the recipe)
13 g
Saturated Fat:
7 g
27 g
1 g
20 g
30 mg
1 g
125 mg