Christmas Crunch - Melody Hull (Carmel Popcorn)

 1 lb. butter

2 C. light brown sugar

¾ C. corn syrup

Bring to a boil.  Boil 4 min., stirring constantly.  Remove from heat and add 1 t. baking soda and 1 t. vanilla.

Toss with:

12 C. popcorn, popped

6 C. Corn Chex cereal

5 C. Rice Chex cereal

2 C. combination of almonds, macadamia nuts, cashews

 

Spread in a large foil roaster pan.  Bake at 250 degrees for 1 hour, stirring every 15 min. Pour mixture onto wax paper and let cool.

Melody's Notes: We make this every Christmas. But when I want just caramel popcorn, I follow the same recipe, but just measure out only popcorn. I also added chopped roasted cashew nuts.

Just wanted to tell you to make sure you keep your oven temperature low. Don't try to hurry it, or it will taste overdone. I also noticed that when I was doing your particular batch of caramel corn, that it was pretty much done after 3 (15 minute) stirs. After you stir it the third time, and it's ready to be put back into the oven for the last 15
minutes, leave a few popcorn kernals out on a little plate. Let it cool and taste it. If it tastes crunchy and not sticky, it's ready to come out - and you can skip that last 15 minutes. I have found more than often, I overbake it. I may change the recipe to reflect less time in the future. Like maybe 10 minutes (4 times)