Printable | Taste of Home

Caramel Crunch

9 cups popped popcorn
9 cups Crispix cereal
1 cup slivered almonds
1 cup butter, cubed
1/2 cup light corn syrup
2 cups packed brown sugar
1/2 teaspoon baking soda

In a very large heat-proof bowl, combine the popcorn, cereal and
almonds; set aside. In a large heavy-duty saucepan, melt 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 the heat. Stir in

Printed from tasteofhome.com Oct 13, 2008

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Caramel Crunch cont.

baking soda. (Mixture will foam up and get lighter in color.)
Carefully pour over popcorn mixture; stir to coat evenly. Transfer
to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.
Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on
waxed paper to cool. Store in airtight containers.

Yield: about 4-1/2 quarts.