Caramel Crunch Popcorn VB
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- 8 cup(s) Popped corn
- 1 cup(s) pecan halves toasted
- 1 cup(s) silvered almonds toasted
- 11/3 cup(s) sugar
- 1 cup(s) butter
- 1/2 cup(s) corn syrup
- 1 teaspoon(s) vanilla
- Combine popcorn & nuts on a cookie sheet and keep warm in a 225 degree oven. In a sauce pan combine sugar, butter, and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook & stir until mixture turns carmel color @ 280 degrees on a candy thermometer.
- Remove from heat, stir in the vanilla. Pour sugar mixture over the popcorn. Mix well using two forks and turn out onto aluminum foil to cool.
This recipe is a personal recipe added by cmvb1679 and has not been tested or endorsed by MyRecipes.
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Caramel Crunch Popcorn VB Recipe at a Glance
- COURSE: Snacks