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Caramel Crunchy Cheese Curls

PrintPrint Recipe
  • Yield: 9 servings
  • Prep Time: 0:15
  • Bake Time: 1 hour
  • Cool Time: 10 minutes

Ingredients

  • 2 bags ( to ounces each) crunchy cheese curls
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 225°F.
  2. Spray shallow baking pan or roaster with cooking spray and set aside.
  3. Place cheese curls in a large bowl sprayed with cooking spray.
  4. Melt butter, brown sugar, corn syrup, and salt over medium heat in a medium saucepan. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes.
  5. Remove from heat and add baking soda and vanilla. Pour over cheese curls and stir to coat. Pour into prepared pan.
  6. Place in a preheated oven and bake for 1 hour stirring every 15 minutes.
  7. Remove from oven and spread on aluminum foil, separating each piece as well as possible. Cool for about 10 minutes or until curls are no longer sticky. Store in a sealed container at room temperature.
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print image

Caramel Crunchy Cheese Curls

  • Yield: 9 servings
  • Prep Time:  15 minutes
  • Bake Time: 1 hour
  • Cool Time: 10 minutes

Ingredients

  • 2 bags ( to ounces each) crunchy cheese curls
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla

Directions

  • Preheat oven to 225°F.
  • Spray shallow baking pan or roaster with cooking spray and set aside.
  • Place cheese curls in a large bowl sprayed with cooking spray.
  • Melt butter, brown sugar, corn syrup, and salt over medium heat in a medium saucepan. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes.
  • Remove from heat and add baking soda and vanilla. Pour over cheese curls and stir to coat. Pour into prepared pan.
  • Place in a preheated oven and bake for 1 hour stirring every 15 minutes.
  • Remove from oven and spread on aluminum foil, separating each piece as well as possible. Cool for about 10 minutes or until curls are no longer sticky. Store in a sealed container at room temperature.