Caramel Crunch
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 2 bags (2.9-3 oz each) | light microwave popcorn, popped |
| (or 20 cups popped corn) placed in very large bowl ( no kernels) | |
| 1 12 oz jar | dry roasted peanuts in bowl w, popcorn |
| 2 sticks | butter |
| 1 c | granulated sugar |
| 1 c | packed brown sugar |
| 1/2 c | light corn syrup |
| 1/2 t | baking soda |
Preheat oven to 250 degrees. Grease or spray 2 15 1/2 x 101/2" jelly roll pans
In a 3 qt saucepan heat butter sugars and corn syrup until butter melts and sugars dissolve, about 5 minutes. Stir frequently. Increase heat to med high and heat to boiling, about 3 minutes and then boil for 3 minutes. Remove from heat and stir in baking soda (will bubble vigorously), pour over popcorn and nuts.
Divide between the 2 pans and spread evenly. Bake 45 minutes, rotTing pans halfway through and stirring occasionally.
Cool In pans on wire rack. Break up large clusters. Store at room temp, tightly sealed
Recipe uploaded with Shop'NCook for iPhone.
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