Ingredients

• 8 cups popped Yellow Popcorn (100 g, about ½ cup unpopped)
• Cranberry Almond Homestyle Granola (312 g)
• 1 cup Maple Syrup (237 mL)
• 1 cup Corn Syrup (237 mL)

Instructions

1. Preheat oven to 250°F.
2. Remove all unpopped kernels from popcorn, and place in a large roasting pan with granola. Place the pan in the oven to keep everything warm while you make the caramel.
3. 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.
4. 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.