In honor of last Monday, being National Caramel Popcorn Day, here’s Mom’s copycat recipe for… “Carmel Corn Popcorn Crunch”; as seen in her self-published cookbook, Secret Make Alike Recipes – Revised (Secret RecipesTM, Marysville, MI; May 1997, p. 59).
CARAMEL CORN POPCORN CRUNCH
By Gloria Pitzer, as seen in… Secret Make Alike Recipes – Revised (Secret RecipesTM, Marysville, MI; May 1997, p. 59).
INGREDIENTS:
4 quarts perfectly popped corn
1 cup packed brown sugar
½ cup butter
½ cup light Karo syrup
Pinch of salt
Few drops vanilla [flavoring]
½ tsp baking soda
2 cups granola cereal
INSTRUCTIONS:
Put… popped corn (I buy the really large bags, already popped…) into a large disposable, foil roasting pan and set aside. In medium saucepan, combine brown sugar, butter, syrup, and salt. Stir, on medium heat, until it comes to a boil. Let it boil gently, without stirring, for 5 minutes.
Remove from heat and, at once, stir in vanilla and baking soda. It will foam quickly and, as it does, let it pour in a thin, steady stream over the popcorn; holding the pan with one hand while you turn the popcorn over and over in the mixture with a large, greased spoon in the other hand – coating popcorn perfectly.
Sprinkle the syrup-coated popcorn evenly with granola. Put pan into pre-heated 250°F oven for about 1 hour, stirring often. Then let it cool and break it apart into pieces. Store in covered container at room temperature.
See also…
