Print Recipe

Christmas Caramel Crunch



  • 4 cups popped popcorn
  • 4 cups mini pretzels
  • 2 cups pecan halves
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup butter
  • 2 tablespoons water
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon baking soda


  1. Heat oven to 275 degrees F. Spray a large roasting pan with cooking spray.
  2. Distribute popcorn, pretzels, and pecans in roasting pan.
  3. Place in oven to warm while preparing the caramel syrup.
  4. In a large saucepan, combine brown sugar, butter, water and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil 2 minutes.
  5. Remove from heat and stir in baking soda. Pour over warmed popcorn mixture. Stir to coat.
  6. Bake 1 hour, stirring every 15 minutes.
  7. Place roasting pan on cooling rack. Stir several times while cooling so that mixture doesn't clump together.
  8. Store airtight.

Yield: 10 cups


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