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Crispie Caramel Popcorn

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  • 250 mL or 1 cup packed brown sugar
  • 50 mL or 1/4 cup golden corn syrup
  • 50 mL or 1/4 cup butter or margarine
  • 1 mL or 1/4 tsp salt
  • 1 mL or 1/4 tsp baking soda
  • 1.25 L or 5 cups popped low-fat microwave popcorn
  • 250 mL or 1 cup honey dry roasted peanuts or other nuts
  • 375 mL or 1 1/2 cups Rice Krispies* with Vanilla Flavour cereal

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- 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.

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Featured Product

Rice Krispies*


The original crisped rice cereal has become one of life's simple pleasures. Share it with your family.
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