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Cranberry Caramel Crunch

14 -15 cups popped corn
3 cups mixed nuts
1 cup unsalted butter
2 cups dark brown sugar
12 cup light corn syrup
12 teaspoon salt
1 tablespoon vanilla
12 teaspoon baking soda
1 cup dried cranberries


Preheat oven to 200 degrees . To avoid sticking, use vegetable spray to coat both inside of large bowl, cookie sheets and spoons that you will use. Put popcorn and nuts in bowl. Set aside. Over medium heat, bring to a boil everything but the baking soda. Boil 5 minutes. Add baking soda and stir. Pour over popcorn mixture, stirring well to coat. Pour onto 2 or 3 greased cookie sheets. Bake 1 hour, stirring every 20 minutes to distribute coating. Let cool for coating to harden; add cranberries, and then store at room temperature.

Source: www.food.com