Popcorn Caramel Crunch Recipe

Popcorn Caramel Crunch Recipe
Popcorn Caramel Crunch Recipe photo by Taste of Home
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Popcorn Caramel Crunch Recipe

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I live in popcorn country, and there's even a town nearby that has a "Popcorn Days" celebration. This is a good snack and also good for entertaining during the holidays, especially because it can be made ahead of time.
Featured In: Holiday Popcorn
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + cooling

Ingredients

  • 4 cups popped popcorn
  • 1 cup dry roasted peanuts
  • 1 cup chow mein noodles
  • 1/2 cup raisins
  • 1 cup sugar
  • 3/4 cup butter
  • 1/2 cup light corn syrup
  • 2 tablespoon water
  • 1 teaspoon ground cinnamon

Directions

In a large greased bowl, combine first four ingredients. Set aside. In a large saucepan, combine sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture reaches soft crack stage (280°-290°) with a candy thermometer. Remove from the heat. Stir in cinnamon. Pour over popcorn mixture; stir until all ingredients are evenly coated. Immediately pour onto a greased 15-in. x 10-in. x 1-in. pan. When cool enough to handle, break into pieces. Store in covered containers to enjoy later or to give as gifts. Yield: about 8 cups.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Popcorn Caramel Crunch in Country December/January 1992, p49

Nutritional Facts

1 cup: 496 calories, 29g fat (12g saturated fat), 46mg cholesterol, 419mg sodium, 58g carbohydrate (41g sugars, 3g fiber), 6g protein.

  • 4 cups popped popcorn
  • 1 cup dry roasted peanuts
  • 1 cup chow mein noodles
  • 1/2 cup raisins
  • 1 cup sugar
  • 3/4 cup butter
  • 1/2 cup light corn syrup
  • 2 tablespoon water
  • 1 teaspoon ground cinnamon
  1. In a large greased bowl, combine first four ingredients. Set aside. In a large saucepan, combine sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture reaches soft crack stage (280°-290°) with a candy thermometer. Remove from the heat. Stir in cinnamon. Pour over popcorn mixture; stir until all ingredients are evenly coated. Immediately pour onto a greased 15-in. x 10-in. x 1-in. pan. When cool enough to handle, break into pieces. Store in covered containers to enjoy later or to give as gifts. Yield: about 8 cups.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Popcorn Caramel Crunch in Country December/January 1992, p49

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