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Antilope
July 9th, 2011, 12:51 PM
Crazy Karo Crunch

2 quarts popped corn
1 1/3 cups whole pecans
2/3 cup almonds
1 cup margarine or butter
1 1/3 cups white granulated sugar
1 teaspoon vanilla extract
1/2 cup white Karo corn syrup

Mix popped corn and nuts on cookie sheet.
Combine sugar, margarine, and syrup in
1 1/2 quart saucepan. Bring to a boil over
medium heat and stir constantly.
Boil 10 to 15 minutes until mixture turns
light caramel color. Remove from heat
and stir in vanilla. Pour over popcorn and nuts.
Mix to coat well. Spread to dry. Break apart.
Store in tightly covered container.

Source: Toledo Blade Newspaper, July 8, 1987