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Caramel Crunch Recipe

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This recipe for Caramel Crunch is from Gather Together, 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:  
20 Cups popped corn
1 jar (12 oz) salted dry roasted peanuts
2 sticks butter (no substitutions)
1 cup granulated sugar
1 cup packed light brown sugar
1/2 cup light corn syrup
1/2 teaspoon baking soda
Directions:
Directions:
Preheat oven to 250º. Lightly grease a large cooking sheet. Place popped corn in a very large bowl, add peanuts: toss to combine. Set aside.
In 3 quart saucepan, heat butter, sugars and corn syrup on medium heat until butter melts and sugars dissolve, about 5 minutes, stirring frequently. Remove sauce pan from heat; stir in baking soda (mixture will bubble) and pour over popcorn mixture in bowl. Stir immediately; continue stirring until all popcorn is evenly coated.

Spread evenly on a large cookie sheet type pan, preferably one with sides. Place in oven. Bake popcorn mixture for about 45 minutes, stirring occasionally.

Cool popcorn mixture completely in pan about 1 hour. Break apart any large clusters of popcorn when cool. Store in tightly sealed containers at room temperature up to 2 weeks.

 

 

 

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