Mandarin Tangerine Almond Caramel Corn

Geoff Suk, Steven Roberts Original Desserts

    • 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
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.