Peppermint Popcorn

This recipe is perfect for Christmas with a delicate peppermint flavour.  The red and green candy canes add colour.

Have  a bowl of popped popcorn ready; plain and unseasoned. (this means no salt). 
Prepare a large cookie sheet by spraying with cooking spray.  Preheat the oven to 250 F.

  • 1/2 cup of butter or margarine
  • 1 cup of sugar
  • 1/2 tsp of salt
  • 1/2 cup of light corn syrup
  • 1/2 tsp of peppermint extract
  • 2 red and green candy canes
Melt butter in a saucepan and stir in sugar, salt and corn syrup.  Cook, stirring constantly until sugar dissolves and the mixture boils.  Boil without stirring for 5 minutes.  Remove from heat and add peppermint extract.

Pour the syrup slowly over the popcorn in the bowl trying to cover as much popcorn as possible.  Stir carefully until the mixture covers most of the popcorn.

Spread entire mixture out over the cookie sheet.  At this point I crush 2 red and green candy canes and sprinkle over top.  Place in oven for 1 hour.  Every 15 minutes try to stir it very well to pick up the syrup that has melted to the cookie sheet.   Cool and store.

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