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Holiday Crunch

Prep time: 5 minutes
Cook time: 1 hour
Servings: 12 Cups

4 cups popped popcorn
1 cup miniature pretzel twists
1/2 cup butter
1 teaspoon vanilla
1 cup candy-coated chocolate pieces
1 package Salad Pizazz!® Cherry Cranberry Pecano™ 2 cups crisp rice square cereal
1 cup packed brown sugar
1/4 cup corn syrup
1/2 teaspoon baking soda

Heat oven to 200º. Line 15x10x1-inch jellyroll pan with foil. Place popcorn, cereal, pretzels and Salad Pizazz!® Cherry Cranberry Pecano™ in very large bowl or roasting pan. Cook brown sugar, butter and syrup in 2-quart saucepan over medium heat, stirring frequently, until mixture is bubbly around edges. Continue cooking 5 minutes without stirring. Remove from heat; stir in baking soda and vanilla. Pour syrup mixture over popcorn mixture; toss gently until well coated. Spread mixture evenly in foil-lined pan. Bake 1 hour, stirring every 15 minutes. Cool completely. Gently stir in chocolate pieces. Store in a tightly covered container.

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