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Caramel Crunch

 Caramel Crunch
Our whole family has a sweet tooth, so this caramel-drizzled mix of popcorn, almonds and cereal goes quickly. My "off-limits" batches are divided into plastic bags, tied with ribbon and shared with all the snackers on my Christmas list.
18 ServingsPrep: 15 min. Bake: 45 min.


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 324 calories, 15 g fat (7 g saturated fat), 27 mg cholesterol, 312 mg sodium,

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Caramel Crunch (continued)

Nutritional Facts: 48 g carbohydrate, 1 g fiber, 3 g protein.