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1 cup cranberries 1/2 cup almonds
Combine with popcorn. Set aside.
1/2 cup butter 1/2 cup brown sugar 1/4 cup corn syrup
In saucepan cook and stir butter, brown sugar, and corn syrup over medium heat until butter melts.
Stir in 2 tbsp orange juice
Bring to a boil over medium heat. Boil at a moderate, steady rate for 2 mins. Remove from heat.
Add 2 tsp vanilla and 1/2 tsp baking soda.
Mixture will foam up.
Pour mixture over popcorn mixture; stir to coat well.
Stir and coat well.
Transfer to a baking dish or pan.
Bake for 30 mins at 275. Stirring twice.
30 mins at 275
Transfer to a large sheet of greased foil.
Cranberry-Orange Caramel Corn. Enjoy. Makes about 10 cups.