Delicious Popcorn Crunch Recipes

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SWEET AND SPICY POPCORN CRUNCH



Sweet and Spicy Popcorn Crunch image

This recipe for sweet and spicy popcorn is a delicious snack perfect for parties.

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Halloween     Halloween Recipes     Halloween Appetizers & Snacks

Yield Makes about 11 cups

Number Of Ingredients 8

2 tablespoons safflower oil
1/2 cup popcorn kernels
1 cup salted peanuts
1/2 cup (1 stick) unsalted butter
1 cup sugar
1/4 cup light corn syrup
1/2 teaspoon coarse salt
1/4 to 1/2 teaspoon cayenne pepper

Steps:

  • Preheat oven to 250 degrees. Line 2 baking sheets with nonstick baking mats; set aside.
  • In a large heavy-bottomed pot, heat oil over medium heat. Add 3 popcorn kernels and cover until they pop. Add remaining popcorn kernels, cover, and shake pot continuously over burner until popcorn is completely popped, 3 to 5 minutes. Transfer popcorn to large bowl; add peanuts and set aside.
  • Combine butter, sugar, and corn syrup in a medium pot over medium heat. Cook, stirring occasionally until sugar has dissolved. Increase heat to medium-high, and cook, without stirring, until golden brown, about 5 minutes, swirling pot occasionally.
  • Remove mixture from heat and quickly stir in salt and cayenne with a heatproof spatula or spoon. Immediately pour over popcorn mixture and stir to incorporate. Divide popcorn mixture evenly between baking sheets. Transfer to oven and bake, about 30 minutes, stirring occasionally.
  • Let cool on sheet pans before breaking apart into clusters. Store popcorn in an airtight container for up to 1 week.

POPCORN CRUNCH



Popcorn Crunch image

Provided by Barbara Kafka

Categories     dessert

Time 55m

Yield 1 1/2 pounds

Number Of Ingredients 6

Vegetable oil for coating pan
2 cups granulated sugar
1 cup light corn syrup
1 cup water
1 1/2 cups pecans
4 cups cooked, unsalted popcorn

Steps:

  • Preheat conventional oven to 350 degrees. Oil a large baking sheet and a large spoon. Set aside.
  • Stir sugar, corn syrup and water together in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent power in a high-power microwave oven for 4 minutes. Stir.
  • Cover tightly with microwave plastic wrap. Cook for 31 minutes.
  • While syrup is cooking, place pecans on a baking sheet and bake for 10 minutes, stirring once. Set aside.
  • Remove syrup dish from oven. Prick plastic to release steam. Uncover and let stand for 2 minutes. Use the spoon to carefully stir in popcorn and nuts. Let stand for 5 minutes, turning the popcorn over in the mixture from time to time to make sure that the popcorn and the nuts are well coated.
  • Spoon the mixture out onto the baking sheet. Use the back of the spoon to spread the popcorn mixture into an even layer. Let harden and cool, about 15 minutes.
  • When cool, break into chunks with a wooden mallet or rolling pin. Store in an airtight container.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 19 milligrams, Sugar 56 grams, TransFat 0 grams

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

CANDY CANE POPCORN CRUNCH



Candy Cane Popcorn Crunch image

This recipe came from a booklet produced by ATCO Gas & Electric Company (Blue Flame Kitchen division). This recipe is deviously simple while being astonishingly delicious....which is a great combination especially for the busy holiday season. I used this recipe for a bridal shower favour (Christmas wedding)and it was such a hit.....that I ended up making an additional batch to send back for my son (the groom to be) and my daughter's boyfriend (they live in a city about 5 hours away). The men loved it also!!! For the bridal shower, I made individual cellophane bags of the popcorn crunch. Tied with white ribbon, two wedding rings and a gift tag specifying the shower date and the upcoming wedding date. With the white chocolate and crushed candy canes....this little number looked very elegant....I plan to use it also for Christmas gift bags....Hope you give it a try and like it as much as we do....

Provided by CarolAnne in Canada

Categories     Candy

Time 1h

Yield 24 serving(s)

Number Of Ingredients 3

24 cups popped popcorn
3 cups white chocolate wafers, melted
2/3 cup finely crushed candy cane

Steps:

  • Pop popcorn.
  • 1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn.
  • Make 24 cups of popcorn.
  • This is approximate-- not to worry if you have 22 cups or 28 cups-- it is a forgiving recipe.
  • Put candy canes into a food processor.
  • Finely crush.
  • Melt dipping wafers following the package instructions.
  • I used the microwave instructions-- very simple& easy.
  • Put popcorn into a large bowl-- you need a really big bowl-- I actually used 2 bowls.
  • Add melted dipping wafers to popcorn and stir to coat.
  • A gentle hand is a good idea-- Add crushed candy canes and gently mix.
  • Spread popcorn mixture onto paper lined cookie sheets.
  • I used non stick aluminum foil-- it worked well-- I used 2 cookie sheets.
  • Place cookie sheets in frig for approximately 30 minutes or until coating hardens-- I had 2 cookie sheets and not enough frig space so I put 1 cookie sheet in the frig and the other cookie sheet in the freezer (for 15 minutes only) to harden the coating-- Remove from frig/freezer-- break into pieces.
  • Store in airtight container in a cool dry place for up to 1 week or in the freezer for up to 6 weeks (I have not tried storing in the freezer yet).

THREE-IN-ONE POPCORN CRUNCH



Three-in-One Popcorn Crunch image

Folks with a sweet tooth will dig into these bite-size snacks. Candy corn is a colorful addition, so this mouthwatering mix is suitable for any autumn event.-Carma Blosser, Livermore, Colorado

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 6 quarts.

Number Of Ingredients 9

4 quarts popped popcorn
2 cups dry roasted peanuts
1-1/3 cups sugar
1-1/3 cups packed brown sugar
1 cup dark corn syrup
1/2 cup water
1/2 cup butter, cubed
1/2 teaspoon salt
1-1/2 cups candy corn

Steps:

  • Place popcorn and peanuts in large buttered heat-proof containers or bowls; set aside. In a large heavy saucepan, combine the sugars, corn syrup, water, butter and salt. Cook over medium heat until a candy thermometer reads 285° (soft-crack stage), stirring occasionally., Pour over popcorn mixture; stir gently to coat. Stir in candy corn. Drop into bite-size pieces onto waxed paper. Cool completely. Store in an airtight container.

Nutrition Facts : Calories 316 calories, Fat 12g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 229mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.

PEANUT BUTTER POPCORN CRUNCH



Peanut Butter Popcorn Crunch image

Make and share this Peanut Butter Popcorn Crunch recipe from Food.com.

Provided by LainieBug

Categories     Lunch/Snacks

Time 1h20m

Yield 4 quarts

Number Of Ingredients 8

12 cups popped popcorn
4 cups miniature pretzels
2/3 cup sugar
1/2 cup honey
1/2 cup light corn syrup
2/3 cup creamy peanut butter
1 teaspoon vanilla extract
4 cups chocolate-covered peanuts

Steps:

  • In a large bowl, combine popcorn and pretzels; set aside.
  • In a small saucepan, combine sugar, honey and corn syrup. Bring to a boil; cook and stir for 2 minutes or until sugar is dissolved.
  • Remove from heat and stir in peanut butter and vanilla. Pour over popcorn mixture and toss to coat. Pour into two greased 15x10x1-inch baking pans.
  • Bake, uncovered, at 250°F for 1 hour, stirring every 15 minutes.
  • Cool for 10 minutes. Break into clusters; place in a large bowl.
  • Add chocolate-covered peanuts; mix well. Cool completely.

Nutrition Facts : Calories 1500.7, Fat 72.8, SaturatedFat 26.4, Cholesterol 13.4, Sodium 289, Carbohydrate 202.3, Fiber 13.2, Sugar 139.8, Protein 33.5

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