| • |
1/2 cup The Perfect Purée Mandarin/Tangerine Concentrate, thawed |
| • |
1 tsp. The Perfect Purée Orange Zest, thawed |
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2 cups granulated sugar |
| • |
1 cup unsalted butter |
| • |
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. |
