karok

A Year in My Kitchen: October
Karo Krunch

It’s hard to beat this 1960’s popcorn recipe from the bottle of Karo syrup in my mother’s kitchen. It presents nicely in a basket lined with orange or brown napkins or in a plastic pumpkin that the kids carry on Halloween.  Krunch is sticky, sweet and free-form; no popcorn balls here.

I’ve added macadamia nuts to the original recipe for fun and texture.
Most importantly: do not rush the cooking process for the butter, sugar and Karo mixture;
when the color changes to caramel, add vanilla carefully;
have mitts ready to immediately transfer the VERY hot mixture onto the waiting popcorn & nuts;
QUICKLY incorporate the hot mixture into the nuts and popcorn & spread on sheet.

Enjoy!

Karo Krunch
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Servings Prep Time
12 1 hr
Servings Prep Time
12 1 hr
Karo Krunch
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
12 1 hr
Servings Prep Time
12 1 hr
Ingredients
Servings:
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Instructions
  1. Gather necessary ingredients. Select and measure whole or halved nuts to measure 2 cups. Pop the corn. Air popping works best for this recipe.
  2. Mix popped corn & nuts in the largest stainless bowl you have.
  3. Boil Karo, sugar,& butter in a heavy pot. Cook 10-15" more, stirring till light caramel. Immediately add vanilla and add this mixture to popcorn quickly with large spoons while wearing protective mitts.
  4. Spread onto a large cookie sheet to cool.
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