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Caramel Crunch

Holiday.Cook's picture
Ingredients
  Sugar 1 1⁄3 Cup (21.33 tbs)
  Butter/Margarine 1 Cup (16 tbs)
  Light corn syrup 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Corn 8 Cup (128 tbs), popped
  Pecan halves 1 Cup (16 tbs) (toasted)
  Whole almonds 1 Cup (16 tbs) (unblanched, toasted)
  Almonds 1 Cup (16 tbs) (unblanched, toasted)
Directions

In saucepan, combine sugar, butter, and corn syrup.
Bring to boiling over medium heat, stirring constantly.
Continue boiling, stirring occasionally, till mixture turns caramel color.
Remove from heat and stir in vanilla.
Pour syrup over popped corn and nuts on shallow buttered baking pan.
Separate into clusters with two forks.
Store in tightly closed bag or container.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Boiled
Interest: 
Holiday
Preparation Time: 
5 Minutes

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4.42941
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8955 Calories from Fat 3929

% Daily Value*

Total Fat 460 g708%

Saturated Fat 140.3 g701.3%

Trans Fat 0 g

Cholesterol 483.8 mg161.3%

Sodium 447.4 mg18.6%

Total Carbohydrates 1144 g381.3%

Dietary Fiber 112.8 g451.2%

Sugars 334.9 g

Protein 159 g317.8%

Vitamin A 152.3% Vitamin C 2.4%

Calcium 98.8% Iron 212.7%

*Based on a 2000 Calorie diet

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Caramel Crunch Recipe