Crunchandmunch Recipes

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HOMEMADE CRUNCH N' MUNCH



Homemade Crunch n' Munch image

Homemade crunch n munch treats your taste buds to the zing of sweet caramel corn, salty nuts, and pretzels. What could be better?

Provided by Lauren

Categories     Snack

Time 22m

Number Of Ingredients 10

1 microwave bag kettle corn
1 cup pretzel sticks (broken up)
1/2 cup lightly salted peanuts
1/4 cup butter
1/4 cup sugar
1/4 cup brown sugar
1/4 cup corn syrup
dash salt
1/4 teaspoon vanilla
1/4 teaspoon baking soda

Steps:

  • Preheat oven to 250 degrees. Grease baking sheet and set aside.
  • Pop popcorn and pour into large bowl, being sure to sort out any unpopped kernels. Add in pretzels and peanuts.
  • In large measuring cup, stir together butter, sugars, corn syrup and salt. Microwave on high for 1-2 minutes until everything has melted together and bubbled. Make sure you stop and stir every 30 seconds or so! (You'll have to watch it carefully so it doesn't bubble over the top!) Once all the sugar crystals have melted and everything is uniform in color, stir in vanilla extract and baking soda well-at this point the baking soda will make the sugar mixture double in volume and almost become similar to a melted marshmallow
  • At this point, pour sugar mixture over popcorn, peanuts and preztels and stir well. Pour coated mixture onto prepared baking sheet and spread out evenly.
  • Bake 10 minutes and remove from oven. Stir with spatula to break larger pieces apart and let cool completely. Scrape crunch n' munch off baking sheet and break any large pieces into smaller ones. Store in air tight containers.

Nutrition Facts : Calories 424 kcal, Carbohydrate 57 g, Protein 7 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 31 mg, Sodium 445 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving

CRUNCH AND MUNCH CARAMEL POPCORN



Crunch and Munch Caramel Popcorn image

You can make Crunch and Munch popcorn at home.

Provided by Stephanie Manley

Categories     Snack

Time 1h40m

Number Of Ingredients 8

5 quarts popcorn
4 ounces butter
1 cup brown sugar
1/4 cup corn syrup (you can use light or dark)
1/8 teaspoons salt
1 teaspoon vanilla
1 teaspoon baking soda
2 cups shelled peanuts

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



Copycat Crunch n Munch image

A delicious homemade copycat recipe for Crunch n Munch

Provided by Leslie Morrison

Categories     dessert

Yield 10-12

Number Of Ingredients 9

1 Cup Popcorn kernels
2 TBSP Grapeseed Oil
Pinch Salt
1/2 Stick Unsalted butter
2 TSP Vanilla extract
1 Cup Brown sugar
1/8 Cup Whole milk
1/4 TSP Salt
3/4 Cup Red skin peanuts

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



Crunch and Munch image

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

8 cups popped microwave popcorn (natural flavor)
1/4 cup Spanish peanuts or 1/4 cup regular unsalted peanuts
1/2 cup butter
1/2 cup sugar
1/4 cup light corn syrup

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.

DELICIOUS POPCORN CRUNCH



Delicious Popcorn Crunch image

Popcorn and candy in a candy sauce. Great for the holidays! Not too chewy and won't stick to your teeth (unless you overcook the sauce)! You can customize the candy, dried fruit, and nuts to what you like. Canadian Smarties® can be used instead of M&M's®. I've known people to press the mixture into a cake pan and cut pieces, too.

Provided by Canadian Jewel

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Time 1h25m

Yield 15

Number Of Ingredients 9

15 cups plain popped popcorn
1 cup dried cranberries
1 cup chopped pecans
½ cup candy-coated milk chocolate pieces (such as M&M's®)
1 ⅓ cups white sugar
1 cup butter
½ cup light corn syrup (such as Crown® Lily White)
1 teaspoon vanilla extract
½ teaspoon vinegar

Steps:

  • Line baking sheets with aluminum foil.
  • Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
  • Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
  • Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.

Nutrition Facts : Calories 348 calories, Carbohydrate 45 g, Cholesterol 33.5 mg, Fat 19.3 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 9.2 g, Sodium 98.5 mg, Sugar 30.6 g

REINDEER MUNCH



Reindeer Munch image

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

2 cups crispy rice cereal squares (such as Rice Chex®)
2 cups thin pretzel sticks
1 cup cocktail peanuts
1 cup candy-coated milk chocolate pieces (such as M&M's®)
1 (12 ounce) package white vanilla baking chips

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

MOOSE MUNCH



Moose Munch image

Make and share this Moose Munch recipe from Food.com.

Provided by Lvs2Cook

Categories     Lunch/Snacks

Time 12m

Yield 6-8 serving(s)

Number Of Ingredients 3

1 (12 ounce) package milk chocolate chips or 1 (12 ounce) package semi-sweet chocolate chips
1 teaspoon crisco vegetable shortening
1 (16 ounce) box caramel popped popcorn, toffee popcorn such as Crunch and Munch

Steps:

  • Line a cookie sheet with parchment paper. Set aside.
  • In a microwave safe bowl, add chocolate chips and Crisco.
  • Microwave until chips look shiny about 2 minutes.
  • Remove and stir until melted.
  • Quickly stir in popcorn. Spread onto the prepared cookie sheet.
  • Cool completely and break into pieces.

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