Karo Crazy Crunch Food
KARO CRAZY CRUNCH
Got this recipe off a bottle of karo Light Corn syrup. The amount of crunch made is a guess. I have never measured it.
Provided by bullwinkle
Categories Lunch/Snacks
Time 15m
Yield 3 quarts
Number Of Ingredients 7
Steps:
- Mix popped popcorn and nuts on cookie sheet or in a bowl.
- Combine sugar, margarine and karo in 1 1/2 quart saucepan.
- Bring to a boil over medium heat stirring occasionally for 10-15 minutes or till mixture turns a light caramel color.
- Remove from heat.
- Stir in the vanilla.
- Pour over popcorn and nuts.
- Mix and coat well.
- Spread out to dry.
- When dry break apart.
- Store in tightly covered container.
- You can omit the nuts and add more popcorn.
CRISPY CHINESE NOODLES (RESTAURANT STYLE)
These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.
Provided by OdaMae
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
- Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 20.3 g, Cholesterol 3.1 mg, Fat 6 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 200.2 mg
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