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