Our whole family has a sweet tooth, so this caramel-drizzled mix of popcorn, almonds and cereal goes quickly. My "off-limits" batches are divided into plastic bags, tied with ribbon and shared with all the snackers on my Christmas list.
Caramel Crunch
Caramel Crunch
Prep Time
15 min
Cook Time
45 min
Yield
about 4-1/2 quarts
Ingredients
- 9 cups popped popcorn
- 9 cups Crispix cereal
- 1 cup slivered almonds
- 1 cup butter, cubed
- 1/2 cup light corn syrup
- 2 cups packed brown sugar
- 1/2 teaspoon baking soda
Directions
- In a very large heat-proof bowl, combine the popcorn, cereal and almonds; set aside. In a large heavy-duty saucepan, melt butter; stir in 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.
- Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers.
Nutrition Facts
1 cup: 324 calories, 15g fat (7g saturated fat), 27mg cholesterol, 312mg sodium, 48g carbohydrate (30g sugars, 1g fiber), 3g protein.
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