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1/2 cup The Perfect Purée Mandarin/Tangerine Concentrate, thawed |
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1 tsp. The Perfect Purée Orange Zest, thawed |
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2 cups granulated sugar |
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1 cup unsalted butter |
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1/4 cup light corn syrup |
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1 tsp. salt |
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1 tsp. baking soda |
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1 cup popcorn kernels |
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3 tbsp. oil |
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1 cup almonds, toasted and sliced |
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Method: |
1. |
In a heavy bottom sauce pan, add butter, sugar, salt light corn syrup and Mandarin/Tangerine concentrate. |
2. |
Bring to a boil over medium high heat, stirring often. |
3. |
Cook the syrup to 260°F then add Orange Zest and baking soda. |
4. |
While the syrup is cooking, pop the popcorn according to directions on package. |
5. |
Place popped popcorn into large mixing bowl. |
6. |
When the syrup is ready, slowly pour it over the hot popcorn and stir 3-4 times to lightly coat the popcorn. |
7. |
Sprinkle the almonds over the popcorn mixture and continue to stir until all the popcorn is coated with syrup. |
8. |
Preheat oven to 225°F. |
9. |
On a baking sheet, spread popcorn mixture evenly and bake at for 1 hour, stirring every 15 minutes. |
10. |
When the popcorn mixture is done, remove from oven and let cool. |
11. |
Once cooled, store in an airtight container. |