Caramel Crunch Recipe
- 9 cups popped popcorn
- 9 cups Crispix cereal
- 1 cup slivered almonds
- 1 cup butter (no substitutes), cubed
- 1/2 cup light corn syrup
- 2 cups packed brown sugar
- 1/2 teaspoon baking soda
- 1. In a very large heat-proof bowl, combine the popcorn, cereal and almonds. In a saucepan, melt the butter; stir in the 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.
- 2. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with a 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.
1 cup: 324 calories, 15g fat (7g saturated fat), 27mg cholesterol, 312mg sodium, 48g carbohydrate (30g sugars, 1g fiber), 3g protein.
Reviews for Caramel Crunch
"this is awesome. easy to make and delicious! Its a keeper"
"I can't tell you how many times I have made this snack; Christmas gifts, movie treat for the grandkids, neighbor children's birthday parties and more. We had a charity bake sale at work and I made four batches dividing them into quart size zip bags. They were gone in less than 30 minutes.SandyD4321"
"We loved it! I used mixed nuts instead of almonds, and it was great. I'll definitely make it again!"
"This treat is fantastic!!! I work in a bakery and it's difficult to find something "special" to share with fellow workers...I put the Caramel Crunch in "celo" bags then into Christmas tins...HUGE hit at the bakery....best I've ever made or tried....this is a new "must have" in our family!!! THANK YOU"