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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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CRANBERRY POPCORN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Quinn Estate in Arlington, Texas in 1991. Ingredients:
4 tablespoons unsalted butter |
1 cup granulated sugar |
1/4 cup light corn syrup |
6 ounces frozen cranberry juice concentrate thawed |
12 cups popped popcorn |
1 cup dried cranberries |
preheat oven to 325. |
Directions:
1. In small saucepan melt butter over low heat then stir in sugar, syrup and cranberry juice.
2. Bring to a boil stirring constantly then lower heat and simmer until mixture reaches 240.
3. Place popcorn and dried cranberries in a large bowl and pour syrup over until well coated.
4. Spread popcorn evenly in a large roasting pan and bake 5 minutes stirring twice.
5. Remove from oven and let cool to room temperature about 15 minutes.
6. Store in an airtight container for up to 1 week.
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