Karo Krazy Crunch

Ann Dodd, F.H.S.

  • 4 qt popped corn
  • 1 1/3 cup pecans
  • 2/3 cup almonds or 2 cups walnuts (optional)
  • 1 1/3 cup sugar
  • 2 sticks oleo
  • 1 tsp vanilla
  • 1/2 cup white Karo®

Bring sugar, oleo, Karo, and vanilla to a boil. Cook 10 to 15 minutes, or until caramel color. Mix popcorn and nuts on cookie sheet and pour syrup over the mix. Mix well. Spread on greased cookie sheets.





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