Crazy Crunch

Janie Finney

By
@jfinney

This recipe was shared with me by my step- mother who was a great cook! I try to keep everyone's hands out of it until Christmas but it's very hard to do!


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Serves:

Makes about 10 cups

Prep:

1 Hr

Cook:

15 Min

Method:

Stove Top

Ingredients

2 qt
popped plain popcorn
1 1/2 c
pecans, halved or chopped slightly
2/3 c
almonds, sliced
1 1/2 c
sugar
1/2 c
corn syrup, light
1 c
butter or margarine
1 tsp
vanilla extract

Directions Step-By-Step

1
Mix popped corn, pecans and almonds in a large bowl or pan.
2
Mix sugar, corn syrup and butter is a heavy pan and cook over medium heat stirring constantly for 10-15 minutes until mixture is a light Carmel color. (Approximately 260 degrees F. on a candy thermometer.)

Remove from heat and mix in vanilla extract. Stir well.
3
Drizzle hot mixture over the popped corn and nut mixture. Stir all ingredients to insure that popped corn is coated with Carmel and all the nuts are stuck to the mixture.
4
Spread mixture onto waxed paper for cooling.
5
After mixture is cooled, break into bite-sized pieces.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American