Caramel Crunch Popcorn VB


Yield: 1 serving ( Serving Size: Makes 9 c. )
Community Recipe from


  • 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


  1. 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.

  2. 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.
December 2012

This recipe is a personal recipe added by cmvb1679 and has not been tested or endorsed by MyRecipes.

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