Caramel Crunch

0 Review(s)
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



Ingredients
                
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


Directions
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