Popcorn Crunch
Yield
10 cupsPrep
10 minCook
20 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
popcorn, popped
|
*
|
| 1 ½ | cups |
pecan halves
|
|
| ⅔ | cup |
almonds
whole |
*
|
| 1 ⅓ | cups |
sugar
|
|
| ½ | cup |
light corn syrup
|
|
| 1 | cup |
margarine
|
|
| 1 | x |
dipping chocolate
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
popcorn, popped
|
*
|
| 355 | ml |
pecan halves
|
|
| 158 | ml |
almonds
whole |
*
|
| 315 | ml |
sugar
|
|
| 118 | ml |
light corn syrup
|
|
| 237 | ml |
margarine
|
|
| 1 | x |
dipping chocolate
|
* |
Directions
Mix together popped corn and nuts.
In a saucepan, combine sugar, corn syrup, and margarine.
Bring to a boil, and boil 10 to 15 minutes, stirring constantly.
When mixture turns light caramel in color, remove from heat, and stir in popcorn and nuts.
Spread out on a lightly greased cookie sheet.
Break apart when cool. Can be dipped or spread with chocolate, if desired.
