Caramel crunch

Yield: 1 Servings

Measure Ingredient
1½ quart Freshly popped popcorn
1 cup Salted nuts
⅓ cup Shortening
⅓ cup Granulated sugar
⅓ cup Firmly packed brown sugar
⅓ cup Corn syrup
1½ teaspoon Vanilla
¼ teaspoon Baking soda

PREHEAT oven to 250F (120C). COMBINE popcorn and nuts in a large, shallow baking pan. MELT GOLDEN CRISCO SHORTENING in saucepan. Stir in sugars and syrup. Bring to a boil, stirring constantly; then boil gently on medium heat for 4-5 minutes or until golden brown. WATCH CAREFULLY ~ MIXTURE BURNS QUICKLY. Don't overcook. Remove from heat; stir in vanilla and baking soda. Pour over popcorn mixture. Toss to coat popcorn thoroughly. BAKE at 250F (120C) for 30-40 minutes, or until crisp and golden. STIR occasionally during baking. Turn out immediately onto a waxed paper-lined tray. Cool and break into pieces. Store in tightly-covered container. DO NOT REFRIGERATE HINT: If nuts are omitted, add an extra cup of popcorn. Preparation time: 10 mins. Cooking time: 5 mins. - Baking time 40 mins. From the CRISCO SHORTENING Holiday Recipes booklet.

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