A Year in My Kitchen: October
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.