Cranberry-Orange Caramel Corn

Cranberry-Orange Caramel Corn

12 cups popped popcorn (about 1/2 cup kernels)

1 cup dried cranberries

1/2 cup whole almonds

1/2 cup butter

1/2 cup packed brown sugar

1/4 cup light-color corn syrup

2 Tbsp. orange juice

2 tsp. vanilla

1/2 tsp. baking soda

Directions:

1. Preheat oven to 275 degrees. In a very large bowl combine the popped popcorn, cranberries, and almonds; set aside.

2. In a 2-quart 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 bowl; stir to coat well.  Transfer to a 15x10x1 inch baking pan or a shallow roasting pan.  Bake for 30 minutes, stirring twice.  Transfer caramel corn to a large sheet of greased heavy foil; cool.

Makes 20 (1/2 cup) servings.

I must give credit where credit is due. I got this recipe from Better Homes and Gardens Magazine- November issue. I made this at Thanksgiving for our guests to take home with them and everyone loved it!

 Enjoy!