Crazy Crunch

Janie Finney


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!

☆☆☆☆☆ 0 votes
Makes about 10 cups
1 Hr
15 Min
Stove Top


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


1Mix popped corn, pecans and almonds in a large bowl or pan.
2Mix 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.
3Drizzle 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.
4Spread mixture onto waxed paper for cooling.
5After mixture is cooled, break into bite-sized pieces.

About this Recipe

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