Yoga 4 Love’s Famous KarmelKorn

Lisa’s Famous KarmelKorn

1 Box each Rice Chex and Corn Chex

Snyder’s of Hanover square butter pretzels (omit if going Gluten Free)

Brown sugar

Light Karo syrup

Vanilla Extract

Whole popcorn (you’re going to make it homemade) or 2 bags of popcorn, cooked.

2 sticks Organic Butter

Baking soda

SmartBalance Oil

Organic Pam Cooking Spray

Cook the popcorn on the stove. Cover the bottom of a large pot with a light layer of oil and 2T butter.



Heat the oil to Medium High and add one kernel. Cover with a screen and wait for it to pop.



Add a layer of kernels filling most but not all of the bottom in a single layer. Let it pop, listening for it to slow down to a few pops then a second between. Shake around a little and remove from heat.


Let it pop a few more times then remove from pot by scooping out, not pouring so you don’t get any duds. (Duds really stink in KarmelKorn, and your dentist will appreciate this tip.)

Use 3 large mixing bowls and 2 large baking sheets lined with foil and sprayed with Pam and 2 wooden spoons and salad tongs sprayed with Pam. Have all ingredients ready.

Add 1/3 of the popcorn to each bowl, then several cups of each cereal, then use all of the pretzels splitting evenly, don’t pour the last bit so you don’t get a ton of salt in one bowl. Fill bowls 2/3 full of the mixture. You will have some cereal left but not a lot. Heat oven to 275.

Get a large saucepan and heat 1  1/3 stick of butter on medium heat. Add 1  1/4 C of brown sugar and stir until it begins to melt. Add 1  1/4 C Karo Syrup. (I really don’t measure, if it looks too buttery add more sugar). Turn heat up a bit and stir until it gets bubbly. Add 1t Vanilla and stir it in, making sure everything is melted. Turn heat off but keep pan near warm burner.

To get the Karmel to coat the dry mixture here is the trick, add 1-2 t Baking Soda. 1 t at a time. Watch it get puffy, and lighten in color. If it is not very puffy then quickly add 1/2 t more until it almost puffs to the top. Pour equal amounts over the 3 mixtures splitting up but very fast, scrape all out with a spatula. Then quickly get the 2 wooden spoons and mix as best as you can. If its too dry make a 1/2 batch and pour the rest over it and remix.

Lots will spill so snack away. =-) My dog loves this part.

Then pour the batches into the baking sheets in a layer not too thick. You may need a third baking sheet (or 9×13 pan or you an cook another batch after the first is done).

Put the KarmelKorn in the oven and wait 15 min or so. If it looks a little darker then its time to stir. Salad tongs are great. Mix it up (out of the oven!) and eat all that spills.




My dog loves this part too. My kids do as well. Put it back in for another 5-10 min to coat evenly then remove. If its cold outside you can set the pans out and it will harden almost immediately. Otherwise, wait a little, and try not to eat too much.

Wash and dry the three sticky bowls.

When hardened, but still pliable, take the foil and KarmelKorn off of the sheets.





Next, in one fell swoop, attempt to break it up into a bowl. Do this for the remaining Korn. Seal the bowls (mainly to prevent your family from eating it before you get to bring it to the party.)

This recipe stores great in gallon ziplocks and is lovely to give as a gift.