"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Caramel Crunch Crispix and Popcorn, by Amberlee Pace, is from The Pace Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
9 c. Crispix cereal 9 c. popped popcorn 1 c. slivered almonds 1/2 c. white Karo Syrup 1 c. real butter 1/2 tsp. baking soda 2 c. brown sugar
Measure Crispix, popcorn and almonds in a large bowl. Melt butter in sauce pan, add brown sugar and Karo syrup. Cook to a boil on medium high heat, when it boils turn the heat down to medium low and cook for 5 minutes longer, add the soda and stir. Remove from heat and pour over the Crispix mixture - stir until all coated well. Pour into a flat pan (cookie sheet) and cook in the oven at 250 for 45 minutes. Stir every 15 minutes. Pour onto wax paper to cool.
I like to use just 7 or 8 cups of the Crispix and popcorn instead of the recommended 9 because then it is coated better. Enjoy!
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