I found this recipe several weeks ago and made it today on a whim. We had a snow storm over the weekend and are due for another tomorrow, so with all the snow it is really starting to feel like the Holidays. This recipe seemed like the perfect pre-Thanksgiving treat to munch.
The almonds aquire a nice toasty flavor, and you can taste a nice hint of orange wrapped up in all that caramel. My hungry puppies can't get enough. This recipe is modified slightly from one found in a Better Homes and Gardens digital magazine, found here.
Cranberry-Orange Caramel Corn
12 cups popped popcorn (about 1/2 cup unpopped)
1 cup dried cranberries
1/2 cup sliced almonds
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup light corn syrup
1 teaspoon orange zest
2 teaspoons vanilla
1/2 teaspoon baking soda
Preheat oven to 275F. In a very large bowl or roasting pan, combine the popped popcorn, cranberries, and sliced almonds. In a 2 quart saucepan over medium heat, cook and stir the butter, brown sugar, and corn syrup. Bring to a boil over medium heat, then add the orange zest. Continue to boil over medium heat for two minutes, stirring frequently. Remove from heat and stir in the vanilla and baking soda (the caramel will foam up).
Pour the caramel over the popcorn mixture in the bowl or roasting pan, and stir to coat well. Transfer to a 16x12x1 inch baking pan. Bake for 30 minutes, stirring after 10 minutes and again at 20 minutes. Transfer the caramel corn to a large sheet of wax paper or greased foil, and cool completely. Store in a large airtight container at room temperature. Makes 20 (1/2 cup) servings.
Enjoy! -Cardamommy
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