CRAZY CRUNCH

 

  • 8 CUPS POPPED CORN
  • 1 1/3 CUPS PECANS
  • 2/3 CUP ALMONDS

 MIX ABOVE INGREDIENTS IN A LARGE BUTTERED BOWL

 COMBINE THE FOLLOWING INGREDIENT IN A 1 ½ QUART SAUCE PAN

  • 1 1/3 CUPS SUGAR
  • 1 CUP BUTTER OR MARGARINE
  • ½ CUP KARO WHITE SYRUP

STIR OCCASIONALLY FOR 10 TO 15 MINUTES OR UNTIL MIXTURE IS

A LIGHT CARMEL COLOR.  REMOVE FROM HEAT AND ADD 1 TEASPOON OF VANILLA.

POUR OVER CORN AND NUTS, MIX WELL.

 THEN SPREAD ON A BUTTERED COOKIE SHEET TO DRY.  BREAK APART AND

STORE IN AN AIR TIGHT JAR.