Kids’ Caramel Corn

For a fast-selling bake sale item, pack this fun and tasty treat in clear bags and seal them with brightly coloured ribbon.

5 cups air-popped popcorn 1.25 L

(about ¼ cup/50 mL kernels)

2 cups multi-grain O’s cereal 500 mL

½ cup bran cereal (not flakes) 125 mL

½ cup broken unsalted pretzel twists 125 mL

½ cup mixed dried fruit 125 mL

(apples, cranberries, blueberries,

apricots, raisins)

½ cup packed brown sugar 125 mL

¼ cup corn syrup 50 mL

2 tbsp butter 30 mL

1 tsp vanilla 5 mL

¼ tsp baking soda 1 mL

1. Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.

2. In a large bowl, combine popcorn, cereals, pretzels and dried fruit. If you are using large dried fruit (e.g., dried apple or apricots), chop into small pieces before adding to popcorn mixture.

3. In a deep saucepan, combine brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring until sugar is dissolved and butter is melted. Increase heat to high and boil rapidly, without stirring, for 2 minutes. Remove from heat and stir in vanilla and baking soda; quickly pour over popcorn mixture and toss to coat.

4. Spread mixture evenly on prepared baking sheet. Bake for 15 minutes, or until popcorn is glazed, stirring twice. Remove from oven and let cool slightly. Break into chunks and let cool completely. Store in an airtight container until ready to divide into bags.