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