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
Preparation
Heat oven to 200°F. Divide popcorn between 2 ungreased 13x9-inch pans.
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.
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.
