Cranberry-Orange Caramel Corn

1. 1

   Preheat oven to 275 degrees.

2. 2

   In a very large bowl combine the popped popcorn, cranberries and almonds; set aside.

3. 3

   In a 2-quart saucepan cook and stir the butter, brown sugar and corn syrup over medium heat until butter is melted.

4. 4

   Stir in orange juice.

5. 5

   Bring to boiling over medium heat.

6. 6

   Boil at a moderate, steady rate for 2 minutes.

7. 7

   Remove from heat.

8. 8

   Stir in vanilla and baking soda (mixture will foam up).

9. 9

   Pour the syrup mixture over the popcorn mixture in bowl; stir to coat well.

10. 10

    Transfer to a 15x10x1 inch baking pan or shallow raosting pan.

11. 11

    Bake for 30 minutes, stirring twice.

12. 12

    Transfer caramel corn to a large sheet of greased heavy foil; cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.