Preheat oven to 275 degrees F. In a very large bowl combine the popped popcorn, cranberries, and almonds; set aside.
In a 2-quart saucepan cook and stir the butter, brown sugar, and corn syrup over medium heat until butter is melted. Stir in orange juice. Bring to boiling over medium heat. Boil at a moderate, steady rate for 2 minutes. Remove from heat. Stir in vanilla and baking soda (mixture will foam up).
Pour the syrup mixture over the popcorn mixture in bowl; stir to coat well. Transfer to a 15x10x1-inch baking pan or a shallow roasting pan. Bake for 30 minutes, stirring twice. Transfer caramel corn to a large sheet of greased heavy foil; cool. Makes 20 (1/2- cup) servings.