Heat the oil in a large pot over medium heat. Once hot, add the popcorn kernels and stir/shake to mix well, so the kernels are evenly sitting at the bottom of the pot. Cover the pot and allow the corn to pop. Shake the pot while the corn is popping. Once the popping slows down, shake the pot again and reduce heat to low until the popping stops. Remove from heat and keep covered for 2 minutes, then transfer to a large bowl.

Line a baking sheet with parchment paper and set aside. Next, make the haskap berry syrup. In a medium saucepan, add the water and haskap berry powder and heat over medium heat. Mix in the sugar and turn the heat up to high heat. Bring to boil then reduce the heat to medium or medium-low. The syrup should bubble aggressively while cooking. Remove from heat as soon as the syrup starts to thicken, the syrup should still be thin and free flowing.

Pour the syrup over the popcon and mix well to coat all of the popcorn in the syrup. Evenly spread popcorn on the baking tray and allow it to cool completely before serving. The candied coating will harden as the popcorn cools. Keep it stored in an airtight container and enjoy within a couple of days.