- 6 cups corn chips
- 1-1/2 cups dry roasted peanuts
- 1/2 cup packed brown sugar
- 1/2 cup dark corn syrup
- 1/4 cup butter, cubed
- In a large heat-proof bowl, combine corn chips and peanuts. In a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Pour over corn chip mixture; toss to coat.
- Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 30-40 minutes; stirring every 15 minutes. Spread onto waxed paper; cool. Break apart and store in airtight containers. Yield: 8 cups.
Originally published as Corn Chip Crunch in Country Woman Christmas Annual 2004, p29
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