Halloween Popcorn Crunch
Yield
16 servingsPrep
15 minCook
20 minReady
70 minLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
popcorn, popped
|
|
| ½ | cup |
pepitas (pumpkin seeds)
salted |
|
| ½ | cup |
cranberries
or raisins, dried |
|
| ½ | cup |
banana chips
broken into pieces |
* |
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
light corn syrup
|
|
| ¼ | cup |
water
|
|
| ¼ | cup |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
popcorn, popped
|
|
| 118 | ml |
pepitas (pumpkin seeds)
salted |
|
| 118 | ml |
cranberries
or raisins, dried |
|
| 118 | ml |
banana chips
broken into pieces |
* |
| 355 | ml |
sugar
|
|
| 118 | ml |
light corn syrup
|
|
| 59 | ml |
water
|
|
| 59 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
Directions
In large buttered bowl, combine first 4 ingredients; set aside.
In medium saucepan combine sugar, corn syrup and water; bring to a boil.
Cook, covered 3 minutes.
Uncover and cook, without stirring, until mixture reaches hard-ball stage (260 F), about 4 to 5 minutes.
Add butter and vanilla; cook, stirring 1 minute.
Pour over popcorn mixture; toss quickly to coat.
Turn mixture out onto greased baking sheet and spread using buttered hands.
Cool and break into pieces.
