- Preheat oven to 250°F (120°C). Line large baking sheet with parchment paper.
- In large saucepan or Dutch oven, heat canola oil 30 sec. over high heat. Add popcorn kernels and cover with lid. Shaking saucepan often, pop kernels (about 4 min.). When popping slows to every 2 or 3 sec., remove pot from heat. Wait for popping to stop, then remove lid and transfer popcorn into large bowl (about 12 cups/3 L popcorn).
- In medium saucepan, combine butter, sugar and brown rice syrup. Bring to a boil over medium-high heat and let bubble about 5 min., or until mixture turns a darker amber than original colour of rice syrup. Remove from heat and stir in (in this order): vanilla, salt and baking soda. Mixture will foam after addition of baking soda; continue stirring a few sec. until foaming subsides. Working quickly, pour sugar mixture, cranberries and candy canes over popcorn; mix well.
- Spread popcorn mixture onto prepared baking sheet. Bake 30 min., or until coating is dark golden. Remove from oven; stir popcorn with heatproof spatula to distribute ingredients evenly. Cool completely, about 15 min. Break into pieces to serve.
TIP: For added crunch, substitute cranberries with 1/2 cup (125 mL) sliced almonds, or 1/4 cup (60 mL) each sunflower seeds and pumpkin seeds.