Get things poppin' with this Cranberry-Orange Carmel Corn treat

What can we say? This looks absolutely delicious.

Sure, a bowl of popcorn with lots of salt and butter is great, but let's be real. You gotta mix it up once in a while and this Cranberry-Orage Carmel Corn is a pretty doggone tasty convergence of Carmel corn, nuts, and cranberries.

This recipe, courtesy of the Popcorn Board, is merely the base. You could substitute walnuts or peanuts in place of the almonds or use all three. Another idea: Dried apricots, apples, or raisins can be used in place of cranberries. Let your kitchen creativity flow and come up with your own signature family movie night snack.

This recipe makes a great personalized gift item, too. Fill a glass canning jar with a batch and wrap with a ribbon. Give as a simple, tasty gift to a fellow employee, your child's favorite teacher, or a gift for graduating players on senior night.

Plain or carmelized, this popcorn treat will last a week or so in an airtight container. If your home is anything like mine, I doubt it will last long.

Cranberry-Orange Caramel Corn

Photo courtesy of the Popcorn Board

Cranberry-Orange Carmel Corn

Time: Figure about an hour total for start to finish
Makes: 10 cups


  • 10 cups popped popcorn
  • 1 cup dried cranberries
  • 1/2 cup whole almonds
  • 1/2 cup (1 stick) butter
  • 1/2 packed brown sugar
  • 1/4 cup corn syrup
  • 2 tablespoons frozen orange juice concentrate, undiluted
  • 1 teaspoon orange or vanilla extract
  • 1/2 teaspoon baking soda

  • Directions

    Go ahead and preheat the oven between 250 - 300 degrees Fahrenheit.

    While the oven is warming up pop popcorn and remove all the seeds. Put in a large bowl with cranberries and almonds; set aside.

    In a medium saucepan heat butter, brown sugar, corn syrup and orange juice concentrate over medium heat until butter is melted.

    Bring to a boil and boil 2 minutes. Remove from heat. Stir in extract and baking soda (mixture will foam).

    Pour syrup mixture over popcorn mixture in bowl; stir to coat well. Spread evenly in a large, rimmed baking sheet or roasting pan, lined with foil and sprayed with nonstick spray.

    Bake 30 minutes, stirring twice during baking time. Stir caramel corn as it cools on baking sheet or a cookie sheet covered with aluminum foil.

    Store in an airtight container.

    Did you make a batch? Send us your photos and we'll feature them below.