Caramel Popcorn with Almonds & Dried Cranberries

Caramel Popcorn with Almonds & Dried Cranberries

This is a tasty twist on the regular caramel-corn - I have added some cinnamon, almonds & dried cranberries!!

Printable Recipe

3 quarts (or 12 cups) of plain popcorn (already popped)

1/2 cup butter

1 cup brown sugar

1/4 cup light corn syrup

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon vanilla

1/2 teaspoon ground cinnamon

1 cup sliced almonds

1/2 cup dried cranberries

First step is to pop your plain popcorn (use a hot-air popper or pop in a heavy kettle on the stove - I would not suggest using microwave popcorn because of the oils used give it a funky flavor - not to mention how unhealthy they are for you - my opinion).

In a medium saucepan bring the butter, sugar & corn syrup to a low boil for 3 to 5 minutes (stirring all the time).  Remove the pan from the heat and add in the vanilla, baking soda & cinnamon - mix well & you will notice it bubble up - keep on stirring (see picture on the right below).   

 
In a large mixing bowl stir together the plain popcorn & the almonds.  Now pour the hot caramel liquid over the popcorn/almond mixture & stir until almost everything is covered with the buttery caramel (see next 2 pictures below).




Spread the caramel covered popcorn & almonds onto a cookie sheet (spray the cookie sheet first).  Bake in a preheated 300 degree oven for 12 minutes - remove from the oven & stir the corn around a little and add the dried cranberries.  Return to the oven and bake for another 5 minutes.  NOTE - if you add the cranberries at the beginning they will become as hard as a pebble!
Allow to cool & serve!

IMPORTANT - Never leave the kitchen when the popcorn is in the oven!! - Perfectly delicious Caramel corn is literally only 30 seconds away from becoming Burned Dentist's Goldmine Corn!

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