Kung Pao Krunch

• 3 qt. popped Orville Redenbacher's gourmet popping corn
• 1 (3 oz.) can La Choy chow mein noodles
• 1/2 c. Fisher party peanuts
• 2 c. dark corn syrup
• 1/3 c. sesame seed
• 1 Tbsp. oriental sesame oil
• 2 tsp. ground ginger
• 1 tsp. garlic powder
• 1 tsp. baking soda
• 1/4 tsp. cayenne pepper

1. In a large bowl, combine popped corn with chow mein noodles and peanuts. Set aside.
2. In medium saucepan over medium heat, bring corn syrup to a boil. Boil rapidly 7 minutes; remove from heat. Working quickly, stir in remaining ingredients; pour over popped corn mixture, tossing gently to coat. Evenly spread coated corn onto greased wax paper.
3. Using two forks, pull popcorn mixture as thinly as possible. Allow to cool before breaking into smaller pieces.
4. Store in airtight container.
5. Makes 1 quart.

corn, mein noodles, fisher party peanuts, corn syrup, sesame seed, sesame oil, ground ginger, garlic powder, baking soda, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872053 (may not work)