Directions

Step 1

In a large pot with a lid, add the vegetable oil and the corn. With the lid on the pot, cook over moderately high heat, shaking the pot continuously for about 8 minutes or until all of the kernels are popped. Pour the popped corn into a large bowl and set aside.

Step 2

In a heavy-bottomed sauce pan, combine Celebration, water, sugar, salt and light corn syrup. Cook over medium heat until the mixture is dark amber, about 300°.

Step 3

Remove sauce pan from heat, add baking soda and butter and stir for about 30 seconds. Caution: This will produce considerable steam. Use a long whisk and avoid touching the top of the sauce pan.

Step 4

Working quickly and carefully, pour the caramel sauce over the popped corn. Stir to coat the popped corn evenly. Add the nuts and fruit.

Step 5

Pour the final mixture onto a sheet pan lined with parchment paper or foil wrap that has been sprayed with non-stick vegetable oil spray.