Desserts:

Caramel Crunch

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Ingredients

9 cups popcorn, popped
9 cups Crispix cereal
1 cup slivered almonds
1 cup butter
1/2 cup light corn syrup
2 cups packed brown sugar
1/2 teaspoon baking soda

Instructions

In a very large heat-proof bowl, combine popcorn, cereal and almonds. In a saucepan, melt butter; stir in the corn syrup and brown sugar. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low. Cook 5 minutes longer, stirring occasionally. Remove from heat. Stir in baking soda. Mixture will foam up and get lighter in color. Carefully pour over popcorn mixture. Stir to coat evenly. Transfer to 2 10x15-inch pans sprayed with Pam. I line them with foil. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Spread on wax paper to cool. Yield: 4-1/2 quarts.

Larua Black
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