CRUNCH AND MUNCH CARAMEL POPCORN
You can make Crunch and Munch popcorn at home.
Provided by Stephanie Manley
Categories Snack
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 250 F.
- Spray a large turkey roaster with cooking spray. Pop the corn in microwave, and remove all unpopped kernels and pour into the roaster. Pour two cups peanuts on the top and try not to let too many fall to the bottom. (If they fall to the bottom, they do not get syrup and will not adhere to popcorn.)
- Melt butter in large saucepan (large pan; because it foams up at the last step and you need that extra size). To that, add Brown Sugar, Karo Syrup and Salt. Keep stirring and bring to a boil. Do not leave syrup unattended at any time. When it starts to boil, let it boil for 2 minutes undisturbed (no stirring allowed).
- Make sure you time it otherwise the sugar could burn. Then, turn off the burner but leave the pan on heat. Add vanilla and stir slightly until it boils again. Remove pan from heat and add soda, stirring vigorously to distribute evenly. Be careful not to let it overflow because the soda will make it foam up. While it is still foaming up, pour syrup over peanuts/popcorn and use the large wooden spoon to mix thoroughly to ensure all pieces are coated with syrup. Put roaster in the oven for up to 1 hour, 15 minutes.
- Stir mixture every 15 minutes until it begins to feel crunchy, then flatten popcorn down on cold counter top and let rest for about 30 minutes (or until cooled). After 30 minutes break into clumps and put in airtight jar or bag. Humidity will make product soggy if you leave overnight. If this should happen, just repeat oven procedure until it gets crunchy again. Be extremely careful when working with the hot syrup. Its temperature is very high and can cause serious burns if spilled. This snack can also be made way ahead of time if kept in an airtight container. It keeps very well! But... hide it or it will be gone before you know it. Thanks to dewdropflower for sharing this recipe!
Nutrition Facts : Calories 365 kcal, Carbohydrate 49 g, Protein 9 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 274 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving
COPYCAT CRUNCH N MUNCH
A delicious homemade copycat recipe for Crunch n Munch
Provided by Leslie Morrison
Categories dessert
Yield 10-12
Number Of Ingredients 9
Steps:
- Gather all ingredients
- In a small pot add grapeseed oil, a pinch of salt, and popcorn kernels
- Cook over medium heat with lid until kernels are popped, about 15 minutes
- Meanwhile, in another pot add the butter, salt, vanilla, brown sugar, 1/4 tsp salt, and milk
- Bring to a boil and cook until thickened. About 15 min. Be sure sauce coats spoon when done
- Allow caramel to cool for about 5 min
- While sauce is cooling get out a baking sheet and line with parchment paper
- Spread popcorn on baking sheet and sprinkle peanuts throughout
- Pour caramel sauce over popcorn and mix well so all popcorn is evenly coated
- Set aside and allow to caramel sauce to dry for an hour or until no longer sticky
- It's time to snack, enjoy!
CRUNCH AND MUNCH
This recipe is from topsecretrecipes and tastes just like the Crunch n Munch you buy.. maybe even better.
Provided by BrendaM
Categories Candy
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Spread popcorn and peanuts on a baking sheet and keep warm in your oven set to 300 degrees while you prepare the butter toffee.
- You don't need to preheat the oven.
- Melt the butter in a medium saucepan over medium/low heat.
- Add sugar and corn syrup and simmer, stirring occasionally.
- Pop a candy thermometer into the mixture and watch it closely.
- When the thermometer reaches 300 degrees pour the candy over the warm popcorn and peanuts.
- Stir well so that the candy coats the popcorn.
- Put the popcorn back into the oven for 5 minutes, then stir it again to coat the popcorn.
- Repeat if necessary to thoroughly coat all of the popcorn.
- Pour coated popcorn and peanuts onto wax paper.
- When cool, break up the chunks into bite-size pieces and store it all in a covered container.
MUNCH 'N CRUNCH MUESLI COOKIES
These cookies definitely live up to their title. They are yummy and filled with all the good stuff! Great for lunch boxes and kids will fall over for these munch 'n crunch cookies! Enjoy!
Provided by BakerLady
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 43m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Combine butter, brown sugar, white sugar, and egg in a large bowl; beat with an electric mixer until smooth. Add flour, oats, malted milk powder, dates, apples, sultana raisins, coconut, baking soda, cinnamon, and ginger; mix until dough comes together.
- Scoop up 2 tablespoons of dough and roll into a ball between your palms. Place onto the prepared baking sheet; press down to flatten slightly. Repeat with remaining dough.
- Bake in the preheated oven until golden brown, 18 to 20 minutes. Transfer to wire racks to cool completely, about 10 minutes.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 41.2 g, Cholesterol 35.8 mg, Fat 10 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 6.2 g, Sodium 144.1 mg, Sugar 24.7 g
REINDEER MUNCH
Easy and fun to make this snack with the kids. Ideal replacement to the cookies for Santa!
Provided by Melinda Johnson
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 40m
Yield 24
Number Of Ingredients 5
Steps:
- Stir cereal squares, pretzel sticks, peanuts, and milk chocolate pieces together in a large bowl.
- Melt the vanilla baking chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle melted chips over cereal mixture. Pour mixture out onto a large piece of aluminum foil and cool for 30 minutes. Break into bite-size pieces.
Nutrition Facts : Calories 174 calories, Carbohydrate 18.8 g, Cholesterol 4.2 mg, Fat 9.9 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.5 g, Sodium 187.6 mg, Sugar 13.9 g
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