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Source: America's Favorite Food Associations

Caramel Crunch
This snack is one kids will love to eat -- but the grownups should make it since it requires working with very hot sugar syrup. Once made, it's a big hit!
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Serves: about 9 cups
Prep Time: 25 minutes
Cook Time: 30 minutes
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8 cups popcorn
2 cups pecan halves, toasted
1 1/3 cups sugar
1 cup butter or margarine
1/2 cup light corn syrup
1/2 teaspoon vanilla

Combine the popped corn and the pecans and keep warm in 225 degree oven.

In a saucepan, stir together the sugar, butter and corn syrup. Bring to boil over medium heat, stirring constantly until the mixture turns a caramel color (about 280 degrees on candy thermometer). Take great care as the caramel is very hot. Use oven mitts and a long-handled wooden spoon.

Remove from the heat and stir in vanilla.

Put the warm popcorn mixture in a large greased pan and carefully pour the caramel syrup over it. Mix well with one or two wooden spoons. As soon as the popcorn is cool enough to touch, break up any clusters.

Store in tightly covered container for up to 2 days.

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