- 5 Quarts popped Popcorn
- 1 1/2 Cups Sliced Almonds
- 1 1/2 Cups Whole Almonds
- 2 Cups Sweetened Dried Cranberries
- 1 Cup Butter
- 2 Cups Sugar
- 1/2 Cup Corn Syrup
- 1 tsp Cranberry Juice
- 1/2 tsp Baking Soda
In large bowl or kettle, combine popcorn, almonds,and dried cranberries.
In a medium saucepan,combine butter,sugar, and corn syrup. Stir constantly until mixture comes to a boil. Let boil for 5 minutes without stirring.
Remove from heat and stir in cranberry juice and baking soda. Stir until throughly mixed. Pour hot mixture over popcorn mixture.
Divide mixture onto 2 lightly greased 10 x 15 inch cookie sheets. Bake at 250 F for 30 minutes, stirring every 10 to 15 minutes.
Remove from oven and spread popcorn apart. Allow to cool; store in airtight container.