Three-in-One Popcorn Crunch
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
Total TimePrep/Total Time: 30 min.
- 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.
Editor's NoteWe 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.
Nutrition Facts1 cup: 316 calories, 12g fat (4g saturated fat), 10mg cholesterol, 229mg sodium, 52g carbohydrate (40g sugars, 2g fiber), 4g protein.
Originally published as Three-in-One Popcorn Crunch in Holiday & Celebrations Cookbook 2001
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