Caramel Crunch

Caramel Crunch

4 cups popped popcorn

4 cups mini pretzels

2 cups pecan halves

3/4 cup firmly packed brown sugar

1/2 cup butter

2 tablespoons water

2 tablespoons light corn syrup

1/4 teaspoon baking soda

Preheat oven to 275 degrees. Spray a large roasting pan with cooking spray.

Distribute popcorn, pretzels, and pecans in roasting pan. Place in oven to warm while preparing the caramel syrup.

In a large saucepan, combine brown sugar, butter, water, and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil 2 minutes. Remove from heat and stir in baking soda.

Pour over warmed popcorn mixture. Stir to coat. Bake 1 hour, stirring every 15 minutes.

Place roasting pan on cooling rack. Stir several times while cooling so that mixture doesn’t clump together. Store airtight.

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