| • | 1/2 cup The Perfect Purée Mandarin/Tangerine Concentrate, thawed |
| • | 1 tsp. The Perfect Purée Orange Zest, thawed |
| • | 2 cups granulated sugar |
| • | 1 cup unsalted butter |
| • | 1/4 cup light corn syrup |
| • | 1 tsp. salt |
| • | 1 tsp. baking soda |
| • | 1 cup popcorn kernels |
| • | 3 tbsp. oil |
| • | 1 cup almonds, toasted and sliced |
| |
| 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. |
