Crispie Caramel Popcorn
- Mix brown sugar, golden corn syrup, and butter, then boil for four minutes.
- Add baking soda, popcorn, and peanuts, then coat and sprinkle with Rice Krispies® cereal.
- Let it cool, break into chunks, and enjoy a sweet, crispy snack.
- Makes 2.5 liters (10 cups) and stays fresh in a covered container.
- Recipe tested with Kellogg's® products for best results. Always check labels for allergens.
Create a crunchy snack with simple steps. Mix brown sugar, golden corn syrup, and butter together. Boil for four minutes. Add baking soda, popcorn, and peanuts. Coat and sprinkle with Rice Krispies® cereal. Spread on a baking sheet and let it cool. Break into chunks for a sweet and crispy treat. One batch yields 2.5 liters (10 cups). Store in a covered container to keep fresh. Always check labels for allergens. Tested with Kellogg's® products for best results.
Ingredients
- 250 mL or 1 cuppacked brown sugar
- 50 mL or 1/4 cupgolden corn syrup
- 50 mL or 1/4 cupbutter or margarine
- 1 mL or 1/4 tspsalt
- 1 mL or 1/4 tspbaking soda
- 1.25 L or 5 cupspopped low-fat microwave popcorn
- 250 mL or 1 cuphoney dry roasted peanuts or other nuts
- 375 mL or 1 1/2 cups
Rice Krispies® cereal
Directions
- Combine sugar, corn syrup, butter and salt in large saucepan or Dutch oven. Bring to boil over medium heat, stirring occasionally. Cook 4 minutes, stirring frequently.
- Remove from heat; stir in baking soda.
- Stir in popcorn and peanuts. Work quickly to coat well.
- Immediately sprinkle crushed cereal over mixture. Work quickly to coat well.
- Spread, using rubber spatula or 2 forks, on baking sheet lined with foil or parchment paper.
- Let cool. Break into chunks. Store in heavy plastic bag or covered container.
YIELD: 2.5 L (10 cups)
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® products. Results with other products may vary.







