Print Recipe

Southern Country Crunch

RG

Ingredients

  • 2 quarts popped popcorn
  • 3/4 cup pecan halves
  • 1/2 cup candy corn
  • 24 caramels (about 8 ounces)
  • 1 tablespoon water
  • 1 tablespoon sugar
  • Butter or margarine

Instructions

  1. Combine popcorn, nuts and candy corn in large bowl; toss to mix.
  2. Combine caramels, water and sugar in top of double boiler. Heat over simmering water, stirring frequently, until melted and smooth, about 20 minutes
  3.  Pour over popcorn mix; toss to coat evenly.
  4. When caramel is cool enough to handle but still soft, shape mixture with buttered hands into 16 balls, about 1/2 cup each.
  5. Place on buttered baking sheet to set.

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