Cranberry-Orange Caramel Corn

Taken from Beter Homes and Gardens, November 2010.

• Ready In: 40 mins
• Serves: 20

Ingredients

• 12  cups  popcorn, popped
• 1  cup dried cranberries
• 1⁄2 cup  whole almond
• 1⁄2 cup butter
• 1⁄2 cup brown sugar, packed
• 1⁄4 cup corn syrup (light color)
• 2  tablespoons  orange juice
• 2  teaspoons vanilla
• 1⁄2 teaspoon 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.
3. Stir in orange juice. Bring to boiling over medium heat.
4. Boil at a moderate, steady rate for 2 minutes.
5. Remove from heat. Stir in vanilla and baking soda (mixture will foam up).
6. Pour the syrup mixture over the popcorn mixture in bowl; stir to coat well.
7. Transfer to a 15x10x1 inch baking pan or shallow raosting pan.
8. Bake for 30 minutes, stirring twice.
9. Transfer caramel corn to a large sheet of greased heavy foil; cool.