Recipe: Kung Pao Krunch

Kung Pao Krunch
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Source: Orville Redenbacher's Guide to Popping Corn
Makes 1 quart

3 qt. popped Orville Redenbacher's Gourmet Popping Corn
1 (3-oz.) can LaChoy Chow Mein Noodles
1/2 cup Party Peanuts
2 cups dark corn syrup
1/3 cup sesame seeds
1 Tbsp. Oriental sesame oil
2 tsp. ground ginger
1 tsp. garlic powder
1 tsp. baking soda
1/4 tsp. cayenne pepper

In large bowl, combine popped corn with chow mein noodles and peanuts; set aside. 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. Using two forks, pull popcorn mixture as thinly as possible; allow to cool before breaking into smaller pieces. Store in airtight container.