Candy

Popcorn Carmel Crunch

  • 1 1/2 cups Corn chex cereal
  • 1 1/2 cups Rice chex cereal
  • 1 1/2 cups Wheat chex cereal
  • 4 cups Air-popped popcorn
  • 1/4 cup Butter or margarine
  • 6 tablespoons Brown sugar
  • 2 tablespoons Corn syrup, light
  • 1/4 teaspoon Vanilla

    • PREHEAT OVEN TO 250°.

    IN OPEN ROASTING PAN COMBINE CEREALS AND POPCORN; SET ASIDE.

    IN MEDIUM SAUCEPAN COMBINE MARGARINE, SUGAR, CORN SYRUP, AND VANILLA. COOK OVER MEDIUM HEAT UNTIL BOILING, STIRRING FREQUENTLY. POUR OVER CEREAL MIXTURE ANDSTIR TIL ALL PIECES ARE EVENLY COATED. BAKE 45 MINUTES, STIRRING EVERY 15 MINUTES.

    SPREAD ON WAXED PAPER TO COOL, STIRRING OCCASIONALLY. STORE IN AIRTIGHT CONTAINER.

    * * * * * * * * * * * * * * *

    RECIPE MAY BE QUADRUPLED FOR LARGE ROASTING PAN OR STAINLESS BOWL..

    6 CUPS EACH CEREAL 16 CUPS POPCORN 1 CUP MARGARINE 1 1/2 CUPS BROWN SUGAR 1/2 CUP LIGHT CORN SYRUP 1 TEASPOON VANILLA INCREASE BAKINGTIME TO ABOUT 1 1/2 HOURS, STIRRING EVERY 20 MINUTES.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Debbie Bloomquist of Largo, FL. 

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