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Prep 20min
Total1hr20min
Servings15
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Ingredients
12
cups popped popcorn
1
cup packed brown sugar
1/2
cup butter or margarine
1/4
cup light corn syrup
1/2
teaspoon salt
1/2
teaspoon baking soda
2
cups sweetened dried cranberries
1 1/2
cups white vanilla baking chips
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Steps
1
Heat oven to 200°F. Divide popcorn between 2 ungreased 13x9-inch pans.
2
In 3-quart heavy saucepan, heat brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes longer, stirring occasionally; remove from heat. Stir in baking soda.
3
Pour caramel mixture over popcorn; stir until well coated. Add 1 cup cranberries and 3/4 cup baking chips to each pan; toss until well coated. Bake 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool. Store in airtight container.
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When planning your menus and grocery list, check that you have enough storage containers for the recipes you'll be making ahead. Resealable food-storage plastic bags are great for storing snack mixes like this caramel corn.
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