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Caramel Crunch Recipe

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This recipe for Caramel Crunch is from Lynden Christian Centennial Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 bags microwave popcorn, popped
1 jar (12 oz.) salted dry-roasted peanuts
1 c. butter (no substitutions)
1 c. granulated sugar
1 c. packed, light brown sugar
1/2 c. light corn syrup
1/2 tsp. baking soda
Directions:
Directions:
Preheat oven to 250º. Spray two jelly roll pans with nonstick cooking spray. Place popped corn in very large bowl (discard unpopped kernels). Add peanuts and toss to combine. Set aside.

In a 3 quart saucepan, heat butter, sugars and corn syrup on medium heat until butter melts and sugars dissolve (about 5 minutes). Stir frequently with a metal spoon or heat-safe spatula. Increase heat to medium-high and heat to boiling (about three minutes). Boil three minutes longer. Remove pan from heat, stir in baking soda (the mixture will bubble vigorously) and pour over popcorn mixture in bowl. Stir immediately, continue stirring until all popcorn is evenly coated.

Divide popcorn mixture between prepared jelly roll pans and spread evenly. Place pans on two oven racks. Bake popcorn mixture 45 minutes, rotating pans halfway through baking and stirring occasionally.

Cool on wire racks for about one hour. Break apart in large clusters and store in tightly sealed containers at room tempurature for two weeks.

 

 

 

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