Cranberry-Orange Caramel Corn
12 cups popped popcorn (about ½ cup kernels
1 cup dried cranberries
½ cup whole almonds
½ cup butter
½ cup packed brown sugar
¼ cup light colored corn syrup
2 Tbsp orange juice
2 tsp vanilla
½ tsp baking soda
1. Preheat oven to 275. In a very large bowl combine popcorn, cranberries & almonds. Set aside.
In a 2 qt saucepan cook and stir the butter, brown sugar and corn syrup over medium heat until butter is melted. Stir in orange juice. Bring to boiling over medium heat. Boil at a moderate, steady rate for 2 minutes. Remove from heat. Stir in vanilla and baking soda (mixture will foam up).
3. Pour the syrup mixture over the popcorn mixture in a bowl; stir to coat well.
Transfer to a 15x10x1 inch baking pan or shallow roasting pan.
Bake for 30 minutes, stirring twice. Transfer caramel corn to a large sheet of greased heavy foil; cool.