My family and I enjoy swapping recipes during the holidays. We normally email each other recipes and decide which ones we want to try prior to getting together. This year, my mom brought this cranberry-orange caramel popcorn to my sister's for Thanksgiving, and it was a huge hit. I enjoyed it so much that I want to share it with you today. Given the high sugar content, it's not the healthiest of holiday treats, but you can alter the amount of nuts and dried fruit in the recipe to change the nutritional value.
I loved this easy-to-make recipe so much that I made two batches of it when I returned to New York for a holiday party I attended. This delicious carmel caramel corn can be wrapped up easily in a pretty bag with a bow and gifted to friends, co-workers or as a special treat for the host of any holiday parties you are attending.
Cranberry-Orange Caramel Corn
12 cups popped popcorn
1 cup dried cranberries
1/2 cup whole almonds (I used 1 cup)
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup light-colored corn syrup
2 tablespoon of orange juice
2 teaspoon of vanilla
1/2 teaspoon of baking soda
1. Preheat oven to 275 degrees fahrenheit. 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 two 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 15 x 10 x 1 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 and cool.
Servings: Makes 20 half-cup servings
Signing Off Crazy About Caramel Corn,