CARAMEL PRETZEL NUT POPCORN
This is a very good holiday treat the my kids can't get enough of. It combines the sweetness of caramel with the saltiness of pretzels, nuts and popcorn. There is no mess because it is mixed in a large throw-away brown bag!
Provided by rookieswife
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 35m
Yield 32
Number Of Ingredients 9
Steps:
- Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl. Set aside.
- In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.
- Remove from the heat, and stir in the salt, vanilla, and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir. Immediately pour the sugar mixture over the popcorn and pretzels in the bag. Shake until evenly coated. For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 43 g, Cholesterol 22.9 mg, Fat 21.4 g, Fiber 2.7 g, Protein 6.8 g, SaturatedFat 7.4 g, Sodium 616.7 mg, Sugar 16.1 g
PEANUT CARAMEL CORN
A sweet, crunchy, lighter alternative to traditional caramel corn, this can't-stop-eatin'-it treat won't stick to fingers or teeth! Wonderful for gifts, too. -Lois Ward, Puslinch, Ontario
Provided by Taste of Home
Categories Snacks
Time 1h5m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- Place popcorn and peanuts in a large bowl coated with cooking spray; set aside., In a large heavy saucepan, combine the brown sugar, corn syrup, , molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring., Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 155mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
MAPLE PECAN CARAMEL CORN
Made from a combination of maple syrup and brown sugar, the rich, buttery caramel on this popcorn has a brittle, candy-like crunch that's heightened by plenty of toasted pecans added alongside. (Cracker Jack fans can substitute roasted, salted peanuts.) A small amount of baking soda keeps the caramel from becoming sticky, but note that you'll need an instant-read thermometer to yield the best result. If you'd rather use an air popper to prepare your popcorn, you can - just skip Step 2. The caramel corn will keep in an airtight container for at least a week.
Provided by Melissa Clark
Categories snack, candies, dessert
Time 1h
Yield About 12 cups
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees, and line a rimmed baking sheet with parchment paper or a silicone baking sheet.
- In a large pot with a tight-fitting lid, heat oil and 3 popcorn kernels over medium-high with lid on top. When kernels pop, add remaining kernels to pot, lower heat to medium-low, and crack the lid open a sliver, facing away from you, to release steam. (Alternatively, you could cover the pot with a mesh deep-frying screen, or an upside-down colander or strainer.) Cook, shaking the pot occasionally, until the popping stops.
- Transfer popcorn to a heatproof bowl, discarding any unpopped kernels. Add nuts to bowl.
- In a medium pot, bring maple syrup, butter and brown sugar to a boil. Cook, stirring constantly, until butter and sugar have melted (the mixture should be foamy). Continue cooking, stirring constantly, until the mixture reaches 240 degrees on an instant-read thermometer. Remove from heat, and stir in salt, vanilla and baking soda. (Mixture may bubble up.)
- Immediately pour hot syrup over popcorn mixture, and use a spatula to mix it well. Scrape popcorn onto prepared baking sheet in one layer. Bake, rotating the pan after 15 minutes, for 25 to 35 minutes. You'll know it's done when you can remove a piece of the popcorn, and after letting it cool for about a minute, it's crisp when you bite into it. Taste and sprinkle lightly with more salt if you like. Let cool before serving.
HONEY ROASTED PEANUTS
Make your own! I was surprised not to find this recipe on here - it's very easy and tastes better than store bought canned. I clipped this recipe from some newspaper. If you like really sweet then try sprinkling with sugar. DO NOT USE MARGARINE - THEY WILL BURN OR GET TOO DARK. Photos taken by me on 2/26/06.
Provided by GeeWhiz
Categories Lunch/Snacks
Time 15m
Yield 2 cups, 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Place peanuts in a bowl.
- Heat butter and honey together, in microwave or on stove top, stirring well; Toss with peanuts.
- Spread peanuts on a cookie sheet and bake at 350F for 5 to 10 minutes; After the 1st 5 minutes check them & stir every 1 or 2 minutes until peanuts are golden brown - the glaze will thicken and darken.
- Remove, stir while cooling for 5 - 10 minutes until they no longer stick together.
- *Sprinkle with salt (optional) or mix it in with the honey & butter mixture; you can also toss with sugar.
- *I saw these at a Chinese restaurant covered with Powdered Sugar - yummy!
- These taste great while they're warm! (and may leave a little butter on your fingers).
Nutrition Facts : Calories 496.7, Fat 41.7, SaturatedFat 8.6, Cholesterol 15.3, Sodium 64.2, Carbohydrate 20.4, Fiber 6.2, Sugar 11.5, Protein 18.9
MISS BROWN'S PEANUT-PISTACHIO CARAMEL CORN
Do you remember that caramel corn mixed with peanuts that would come in a small cardboard box and have a toy hidden inside? Well, this is my version, with a Gullah spin. I add a mixture of nuts and sesame seeds (known as benne seeds in Gullah and Low Country cooking) to the buttery, sweet caramel corn.
Provided by Kardea Brown
Time 1h45m
Yield 18 to 20 servings (20 cups)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Grease or butter two large, rimmed baking pans. Combine the popcorn, peanuts, pistachios and sesame seeds in a very large bowl or roasting pan.
- Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring constantly, then cook until the mixture is completely emulsified and there is no visible melted butter around the edge of the pan, 1 to 2 minutes. Remove from the heat and stir in the vanilla and baking soda. (The mixture will puff up.)
- Pour the mixture evenly over the popcorn mixture and toss well to coat. Divide the popcorn between the two prepared pans, spreading in an even layer. Bake the popcorn for 1 hour, stirring every 15 minutes and rotating the pans so it cooks evenly. Let cool in the pans, about 20 minutes. Break into pieces to serve.
HONEY NUT SNACK MIX
Bake a crunchy snack mix just right for munching. This one has organic honey nut cereal, peanuts, peanut butter, pretzels, banana chips and chocolate-covered raisins.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h20m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, mix cereal and pretzels.
- In 1-quart saucepan, heat peanut butter and butter to boiling, stirring occasionally; pour over cereal mixture. Toss until evenly coated. Spread in ungreased 13x9-inch pan.
- Bake 10 minutes, stirring occasionally. Stir in peanuts. Spread on waxed paper to cool, about 1 hour.
- Stir in banana chips and raisins. Store in airtight container.
Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 10 g, TransFat 0 g
CARAMEL CORN AND PRETZEL MIX
A crunchy and delicious snack mix made with pretzels, popcorn, and pecans.
Provided by Leslie
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 55m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Place popcorn in a large pot with 2 tablespoons vegetable oil. Over a low heat, begin to pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat.
- In a large saucepan, mix butter or margarine, brown sugar and corn syrup. Bring this mixture to a boil (over a medium heat) while stirring constantly. Reduce heat to medium-low and do not stir for 5 minutes. Remove the pan from heat and mix in baking powder and vanilla extract, stirring carefully.
- In a large baking pan, combine popcorn, pretzels, cereal and pecans. Pour the butter mixture over the popcorn mixture, stir to coat.
- Bake for 30 minutes, stirring the mixture after the first 15 minutes have elapsed.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 45.3 g, Cholesterol 16.3 mg, Fat 19.3 g, Fiber 3.5 g, Protein 4 g, SaturatedFat 5.1 g, Sodium 233.5 mg, Sugar 18.5 g
CARAMEL NUT CRUNCH
I discovered this crispy snack recipe on a box of cereal years ago. It's been a Christmas favorite with my friends and family ever since.
Provided by Taste of Home
Categories Snacks
Time 45m
Yield 8 cups.
Number Of Ingredients 9
Steps:
- In a saucepan, heat the brown sugar, corn syrup, butter and salt over medium heat for 5 minutes or until sugar is dissolved, stirring constantly., In a large heat-proof bowl, combine the remaining ingredients. Pour hot syrup over cereal mixture; stir until well coated. Spread into greased 15x10x1-in. baking pan. Bake at 300° for 30 minutes or until crisp, stirring every 10 minutes. Cool on a wire rack until slightly firm.
Nutrition Facts : Calories 300 calories, Fat 21g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 228mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 4g fiber), Protein 7g protein.
CHOCOLATE, PEANUT AND CARAMEL CORN SNACK MIX
Make and share this Chocolate, Peanut and Caramel Corn Snack Mix recipe from Food.com.
Provided by RecipeNut
Categories Lunch/Snacks
Time 30m
Yield 8 1 1/4 servings, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine caremel corn, peanuts, pretzel twists and chocolate peices on large rimmed baking sheet. Drizzle with melted chocolate. Cool until set; break into pieces.
Nutrition Facts : Calories 441.4, Fat 34.6, SaturatedFat 12.8, Cholesterol 3.6, Sodium 27.5, Carbohydrate 30.8, Fiber 7.3, Sugar 18.2, Protein 13.3
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BAKED HONEY ROASTED PEANUT CARAMEL CORN - CTV
From more.ctv.ca
Servings 10-12Total Time 1 hr 15 minsCategory Snack
- Preheat your oven to 250 degrees Fahrenheit and line two rimmed baking sheets with aluminum foil, dull side up, and grease with non-stick cooking spray.
- In a medium saucepan over medium heat, melt the butter. Once melted, add in the sugar, honey, and salt and bring to a boil. Turn the heat down to medium low and allow the caramel to bubble away for four to five minutes. Remove the caramel from the heat, stir in the baking soda and vanilla being careful of boil over, and quickly pour the caramel over the popcorn. Quickly and carefully mix everything together until the popcorn is nicely coated with the caramel, scatter in the peanuts, and continue to stir until well combined and everything is evenly coated.
- Divide the caramel corn between the two baking sheets and spread into an even layer. Bake for one hour in the preheated oven, stirring every 15 minutes and rotating the pan halfway through.
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