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Caramel Crunch

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Ingredients

  • 9 c popped popcorn
  • 9 c Crispix cereal
  • 1 c slivered almonds
  • 1 c butter
  • 1/2 c light corn syrup
  • 2 c brown sugar
  • 1/2 t baking soda

Details

Preparation

Step 1

In very large heatproof bowl, combine popcorn, cereal & almonds. In saucepan melt butter; stir in corn syrup & brown sugar. Cook & stir over medium heat until mixture comes to a boil. Reduce heat to medium-low. Cook 5 minutes loner, stirring occasionally. Remove from heat. Stir in baking soda. Pour over popcorn mixture & stir to coat evenly. Transfer to 2 cookie sheets coated with nonstick cooking spray. Bake 250º for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in air-tight container.

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