Recipe: Cranberry Popcorn (using cranberry juice concentrate and dried cranberries)

CRANBERRY POPCORN

1/4 cup (1/2 stick) unsalted butter
1 cup granulated sugar
1/4 cup light corn syrup
6 ounces frozen cranberry juice concentrate, thawed
12 cups popped corn
1 cup dried cranberries

Preheat oven to 325 degrees F.

In a small saucepan, melt butter over low heat. Stir in sugar, corn syrup and cranberry juice concentrate. Bring to a boil, stirring constantly. Lower heat and simmer until mixture reaches 240 degrees F on a candy thermometer.

Place popcorn and dried cranberries in a large bowl. Pour syrup over popcorn; stir until well coated. Spread popcorn evenly in a large roasting pan.

Bake for about 5 minutes, stirring once or twice, until mixture just begins to lose red color. Remove from oven; let cool to room temperature, about 15 minutes.

Store in an airtight container for up to 1 week.

Recrisp in a preheated 350 degree F oven for a few minutes, if necessary.

Makes 12 cups
Adapted from source: Popcorn! by Frances Towner Giedt