Holiday Crunch

16 c. popped corn

4 c. Rice Chex

2 c. pecan halves

1 1/2 c. white sugar

1 c. white Karo

1/2 c. butter

1 tsp. vanilla

6 drops cinnamon oil

Combine corn, Chex and pecans in large pan. Heat mixture in 225 oven while cooking other ingredients. Cook sugar, syrup and butter over medium heat, stirring constantly until mixture boils. Cook until hard crack stage. Remove from heat and stir in vanilla and flavoring. Pour syrup over mixture stirring until all is well coated. Spread onto buttered cookie sheet. Cool and break into pieces. Store in tightly covered container.

Mrs. Leroy (Ellen) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987