Cranberry-Almond-Orange Caramel Corn

Oh my, this is good. We had to make a second batch because we kept eating it as it came out of the oven!

12 cups popped popcorn (1/2 c. kernels)
1 cup dried cranberries
1/2 cup whole almonds
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup light-color corn syrup
2 Tbsp. orange juice
2 tsp. vanilla
1/2 tsp. baking soda

Preheat oven to 275. In a very large bowl combine the popped popcorn, cranberries, and almonds; set aside.

In a 2-qt. 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 2 minutes. Remove from heat. Stir in vanilla and baking soda (mixture will foam up).

Pour the syrup mixture over the popcorn mixture in bowl; stir to coat well. Transfer to a cookie sheet. Bake for 30 minutes, stirring twice. Transfer caramel corn to a large sheet of greased heavy foil; cool.

Makes 20 (1/2 cup) servings.