Caramel Crunch

Ethnicity

None  

Base Type

Sugar  

Course

Candy  

Preparation Time

0 Minutes  

Difficulty

Easy  

Serving Size

Refresh / Double it

Comments

From Val Kirk  

Source

Mom McGuire

 

Source Description

 

Last Modified

2011-01-09  

User

Joyce McGuire

                
9 c
 Popped popcorn 

9 c
or hexagon cereal Chex, rice 

1 c
 almonds, whole 

1 c
 butter, unsalted 

1/2 c
light corn syrup 

2 c
 brown sugar 

1/2 t
 baking soda 

            

In a very large bowl, combine popcorn, cereal and almonds. 

In a medium saucepan melt the butter, stir in corn syrup and brown sugar.  Cook and stir over medium heat until mixture comes to a boil.  Reduce heat to medium low.  Cook 5 minutes longer, stirring occasionally. Remove from heat.  Stir in baking soda (mixture will foam up and get lighter in color.)

Carefully pour over popcorn mixture; stir to coat evenly.

Transfer into 2 15 x 10 x 2 baking pans coated with nonstick cooking spray.  Bake at 250 degrees for 45 minutes stirring every 15 minutes.  Spread on waxed paper to cool.

Separate while hot; store in air tight container.

Makes 4 1/2 quarts