Caramel crunch
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.