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How to make cranberry-orange caramel corn

Make Cranberry-Orange Caramel Corn

7
STEPS
INGREDIENTS
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See supply tab

1 cup cranberries 1/2 cup almonds

1 cup cranberries 1/2 cup almonds

Combine with popcorn. Set aside.

Combine with popcorn. Set aside.

1/2 cup butter 1/2 cup brown sugar 1/4 cup corn syrup

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.

In saucepan cook and stir butter, brown sugar, and corn syrup over medium heat until butter melts.

Stir in 2 tbsp orange juice

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.

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.

Add 2 tsp vanilla and 1/2 tsp baking soda.

Mixture will foam up.

Mixture will foam up.

Pour mixture over popcorn mixture; stir to coat well.

Pour mixture over popcorn mixture; stir to coat well.

Stir and coat well.

Stir and coat well.

Transfer to a baking dish or pan.

Transfer to a baking dish or pan.

Bake for 30 mins at 275. Stirring twice.

Bake for 30 mins at 275. Stirring twice.

30 mins at 275

30 mins at 275

Transfer to a large sheet of greased foil.

Transfer to a large sheet of greased foil.

Let cool.

Let cool.

Cranberry-Orange Caramel Corn. Enjoy. Makes about 10 cups.

  • 12 cups popcorn
  • 1 cup dried cranberries
  • 1/2 cup almonds
  • 1/2 cup butter
  • 1/2 cup light-color corn syrup
  • 2 tablespoon orange juice
  • 2 teaspoon vanilla
  • 1/2 teaspoon baking soda