| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 12 cups |
Instructions
- To make this cranberry corn, melt 6 tablespoons butter in a saucepan with 1/2 cup fresh cranberries, 2 tablespoons each sugar and honey and 1/2 teaspoon each vanilla and salt. Cook until the cranberries pop, about 3 minutes. Toss with 12 cups popcorn and 1 cup chopped toasted almonds. Spread on a baking sheet and bake at 325 degrees F, stirring occasionally, until dry, about 8 minutes.
Reviews
Rather tasteless. The butter burned and I could not taste any cranberry flavor unless I was literally eating one of the cranberries.
Not that flavorful. Would rather just add dried cranberries and skip the butter, honey and sugar.
Mine burnt at 6 minutes… it turned from a beautiful pink to brown
Okay – could use some more cranberries.