"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Swirled Popcorn Mix Recipe

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This recipe for Swirled Popcorn Mix, by , is from The Klein Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lavonn Harsch-Hanson (Daughter of Eleanor Klein-Harsch)
Added: Thursday, March 13, 2008


9 cups corn/rice chex squares
4 cups popped popcorn
1 cups slivered almonds or peanuts
1 cup packed light brown sugar
cup butter
cup light corn syrup
1 tsp vanilla extract
tsp baking soda
1 cups swirled milk chocolate & caramel morsels
1 pkg (6 oz) sweetened dried cranberries
cup M & Ms

PREHEAT oven to 250. Grease large roasting pan.
Mix cereal, popped popcorn and nuts in roasting pan.

COMBINE brown sugar, butter and corn syrup in medium, heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring for 5 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly.

BAKE for 45 minutes, stirring every 15 minutes. Cool completely, stirring frequently to break apart mixture. Stir in morsels, cranberries and M & Ms.
Store in airtight container.





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