Crazy Crunch - cooking recipe

Ingredients

2 qt. popped corn
1 1/3 c. pecans
2/3 c. almonds
1/2 c. Karo crystal clear syrup
1 1/3 c. sugar
1 c. Mazola margarine
1 tsp. vanilla

Preparation

Mix popped corn and nuts on a cookie sheet.
Combine sugar, margarine and Karo syrup in a 1 1/2-quart saucepan.
Bring to a boil over medium heat, stirring constantly.
Continue boiling, stirring occasionally, 10 to 15 minutes or until mixture turns a light caramel color.
Remove from heat.
Stir in vanilla.
Pour over popped corn and nuts.
Mix to coat well.
Spread out to dry. Break apart and store in a tightly covered container.
Makes about 2 pounds.