Karo Crazy Crunch caramelized popcorn (1964)

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Karo crazy crunch caramelized popcorn (1964)

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Crazy Crunch caramelized popcorn: Great for your family and friends!

Karo Crazy Crunch — for a jolly good Christmas

Dig this crazy popcorn — it’s positively wild, all caramelized with Karo and crunchy with almonds, pecans or peanuts. (Great just caramelized, too.)

That’s Karo Crazy Crunch for you — just try to stop eating it! Always keep a batch on hand for family or guests, and pack some up in pretty, perky packages for gifts. Thanks to Karo, you can make it for peanuts!

Karo crazy crunch caramelized popcorn (1964)

Karo crazy crunch caramelized popcorn recipe (1964)


2 quarts popped corn
1-1/3 cups pecans
2/3 cup almonds
1-1/3 cup sugar
1 cup margarine/butter
1 teaspoon vanilla
1/2 cup Karo Crystal Clear (light) corn syrup


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 tightly covered container. Makes about 2 pounds.

Old-fashioned popcorn balls recipes (1950s)

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