Almond Cranberry Caramel Popcorn
Preheat the oven to 275 F. Place the popcorn in a large roasting pan and sprinkle the cherries, almonds and butterscotch chips over the popcorn. Set aside.
In a medium saucepan, combine the butter, brown sugar and corn syrup; cook over medium heat until the butter is melted. Stir in the orange juice and bring to a boil over medium heat, stirring constantly. Once mixture comes to a boil, boil for 2 minutes, continuing to stir constantly. Remove from heat and stir in the vanilla and baking soda - mixture will be foamy. Stir in the salt, orange peel and nutmeg.
Pour caramel mixture over the popcorn mixture and stir to coat evenly. Bake at 275 for 30 minutes, stirring twice. Place a large piece of foil on the counter and spray with non-stick spray. Spread the popcorn on the foil and allow to cool and harden before storing in an airtight container.