Folks with a sweet tooth will dig into these bite-size snacks. Candy corn is a colorful addition, so this mouthwatering mix is suitable for any autumn event.—Carma Blosser, Livermore, Colorado
Recommended: Favorite Cabbage Recipes
- 4 quarts popped popcorn
- 2 cups dry roasted peanuts
- 1-1/3 cups sugar
- 1-1/3 cups packed brown sugar
- 1 cup dark corn syrup
- 1/2 cup water
- 1/2 cup butter, cubed
- 1/2 teaspoon salt
- 1-1/2 cups candy corn
- Place popcorn and peanuts in large buttered heat-proof containers or bowls; set aside. In a large heavy saucepan, combine the sugars, corn syrup, water, butter and salt. Cook over medium heat until a candy thermometer reads 285° (soft-crack stage), stirring occasionally.
- Pour over popcorn mixture; stir gently to coat. Stir in candy corn. Drop into bite-size pieces onto waxed paper. Cool completely. Store in an airtight container. Yield: 6 quarts.
Originally published as Three-in-One Popcorn Crunch in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p238
Reviews for Three-in-One Popcorn Crunch
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 27, 2013
"Great recipe left out peanuts due to allergy kids loved it"