Oooey-Gooey Popcorn Pull
CONAGRA
2 3 1/2-ounce bags Orville Redenbacher’s Microwave Gourmet
Popping Corn
1 1/2 cups cashews ( 8 ounces)
1 6-ounce package sweetened dried cranberries (about 1 1/4 cups)
2 cups maple-flavored syrup
1 tablespoon cider vinegar
1/4 cup (1/2 stick) Fleischmann’s Original Margarine
2 teaspoons vanilla extract
1. Microwave popcorn according to package directions. Remove unpopped
kernels. Place in a 6-quart bowl. Add cashews and cranberries; mix lightly.
Set aside.
2. Cover a baking sheet with parchment paper; set aside.
3. Mix syrup and vinegar in a deep saucepan until well blended. (Saucepan
must be deep to prevent syrup from boiling over the edge.) Bring to a boil
over high heat. Continue boiling until the temperature reaches 250°F on a
candy thermometer, or until a small amount dropped into very cold water
forms a firm ball that does not flatten when removed from the water (about
15-20 minutes total). Remove from heat. Blend in margarine and vanilla.
4. Drizzle hot syrup immediately over popcorn mixture. Carefully toss with
spatulas until popcorn is well coated. Spread onto the prepared baking sheet;
cool before serving. Store leftovers in an airtight container.
Makes 16 servings (about 1 cup each).
Popcorn Bars: Grease a 9-by-13-inch baking pan with additional
margarine. Toss popcorn mixture with hot syrup mixture as directed,
then press firmly into the pan with a spatula or the back of a spoon.
Cool completely. Cut into 16 bars to serve.
