Makes 6 servings ½ stick butter
1 c. granulated sugar
1/4 c. light corn syrup
1/4 c. honey
1/4 c. 100% juice (cranberry blend)
12 c. popped corn
1 c. dried cranberries
Preheat oven to 325 degrees F. In a small saucepan, melt butter over low heat. Stir in sugar, corn syrup, honey and cranberry blend juice. Bring to a boil, stirring constantly. Lower heat and simmer until mixture reaches 220 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 turn lightly brown. Remove from oven; let cool to room temperature, about 15 minutes. Store in an airtight container for up to 1 week or roll into popcorn balls. Re-crisp in a preheated 350 degree oven for a few minutes, if necessary.
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