Holiday Joy

Cranberry Almond Popcorn

Caramel corn gets the deluxe treatment with the addition of Cranberry Almond Homestyle Granola. Whole almonds and crunchy clusters of whole grain oats makes this mix completely irresistible! Recipe by Tony Shasteen.

INGREDIENTS 8 cups popped Bob’s Red Mill® Yellow Popcorn (100 g, about ½ cup unpopped) One 11 oz package Bob’s Red Mill® Cranberry Almond Homestyle Granola

1 cup Maple Syrup 1 cup Corn Syrup INSTRUCTIONS • Preheat oven to 250°F.

• Remove all unpopped kernels from popcorn, and place popcorn in a large roasting pan with granola. Place the pan in the oven to keep everything warm while you make the caramel. • Heat maple syrup and corn syrup in a medium saucepan over medium heat, stirring occasionally. Once the temperature reaches 230–235°F on a candy thermometer, cook for an additional 3 minutes. Remove roasting pan from oven. • Immediately pour the mixture over the popcorn and granola mixture. Stir well to evenly coat. Bake for 1 hour, stirring every 15 minutes. Allow to cool completely, then tap the pan on the countertop to break into clusters.

Makes 12 cups.

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