Crazy Crunch

Put this in fancy jars and give it as a little extra at Christmas time

Crazy Crunch
  1. 2 quarts popped popcorn 2 L
  2. 11⁄3 cups pecans 325 mL
  3. 2⁄3 cup almonds 150 mL
  4. 11⁄3 cups granulated sugar 325 mL
  5. 1 tsp vanilla 5 mL
  6. 1 cup margarine 250 mL
  7. 1⁄2 cup corn syrup 125 mL
  1. Mix popcorn, pecans and almonds on a cookie sheet. Combine sugar, vanilla, margarine and syrup in a pan. Boil 10 to 15 minutes or to a light caramel color. Pour over corn, pecans and almonds. Mix well. Spread to dry. Makes about 10 cups (2.5 L).
The Best of Bridge
Posted in Recipes, Desserts.

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