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Caramel Crunch
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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 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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |