December 15, 2008

Carmel Crunch Recipe

Pam's Carmel Crunch Serves 4 Quarts


12 Cups Popcorn (I use microwave, as it's fast)
1 Can Honey Roasted Peanuts
1 Can Toasted Chow Mein Noodles
1 1/2 Cups Firmly Packed Brown Sugar
3/4 Cup Butter
3/4 Cup Light Corn Syrup
1 Tsp Ground Cinnamon
1/2 Tsp Baking Soda
To save at least a FEW calories, you can substitute with no oil popcorn, light Karo syrup and this nifty new Brown Sugar blend made with Splenda

Combine first 3 ingredients in a lightly greased (Pam Spray) LARGE roasting pan. I use a disposable pan, as it creates a sticky mess.
Combine brown sugar and next three ingredients in a large saucepan and cook over medium heat, stirring constantly for 5 minutes or until mixture boils. Remove from heat and stir in baking soda (mixture will bubble).
Pour over popcorn mix and stir lightly with a long handled greased wooden spoon.

I was asked on the COMMENTS about whether the brown sugar should be mixed in to the saucepan and heated or added to the dry mix. It works best if heated with the rest of the wet ingredients, but honestly I have done it both ways and it works just fine. Recipe above has been revised:-)

Bake for 1 hour at 250 degrees, stirring every 15 minutes.
Pour out on wax paper and break into clumps as it cools.
I like to pack this to give as gifts in the little decorative Chinese food take out containers with a bow on top. It will fill several....but I am out, so off to Party City I go. I should walk will burn up some calories after snacking on this stuff along the way:-)