Honey Roasted Peanut And Pretzel Caramel Corn Crunch Recipes

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CARAMEL PRETZEL NUT POPCORN



Caramel Pretzel Nut Popcorn image

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

8 cups broken salted pretzels
20 cups popped popcorn
4 cups dry roasted peanuts
3 cups brown sugar
¾ cup light corn syrup
1 ½ cups butter
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract

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



Peanut Caramel Corn image

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

8 cups air-popped popcorn
1/2 cup salted peanuts
1/2 cup packed brown sugar
3 tablespoons light corn syrup
4-1/2 teaspoons molasses
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda

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



Maple Pecan Caramel Corn image

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

3 tablespoons neutral oil, such as grapeseed or sunflower
1/3 cup popcorn kernels
1 cup toasted pecans (see Tip)
1/2 cup maple syrup
6 tablespoons unsalted butter
1/3 cup light brown sugar
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon vanilla extract
1/8 teaspoon baking soda

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



Honey Roasted Peanuts image

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

2 cups peanuts (not raw)
2 tablespoons butter (not margarine)
2 -3 tablespoons honey
1 teaspoon salt (optional)

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



Miss Brown's Peanut-Pistachio Caramel Corn image

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

Nonstick cooking spray, for the baking pans
15 cups popped popcorn (from 1/2 to 2/3 cup unpopped; see Cook's Note)
1 cup salted red-skinned peanuts
1 cup shelled pistachios
2 tablespoons sesame seeds
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups firmly packed light brown sugar
6 tablespoons light corn syrup
1 tablespoon creamy peanut butter
1 1/4 teaspoons fine sea salt
1 teaspoon vanilla extract
3/4 teaspoon baking soda

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



Honey Nut Snack Mix image

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

5 cups Cascadian Farm® organic honey nut O's cereal
1 cup pretzel sticks
1/4 cup creamy peanut butter
2 tablespoons butter
1 1/2 cups honey-roasted peanuts
1 1/2 cups dried banana chips
1 cup chocolate-covered raisins or raisins

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



Caramel Corn and Pretzel Mix image

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

1 cup unpopped popcorn
2 tablespoons vegetable oil
½ cup butter
1 cup packed brown sugar
½ cup light corn syrup
1 teaspoon baking powder
½ teaspoon vanilla extract
2 cups small pretzel twists
4 cups crispy rice cereal squares
2 cups pecan halves

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



Caramel Nut Crunch image

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

1/2 cup packed brown sugar
1/2 cup corn syrup
1/4 cup butter
1/2 teaspoon salt
4 cups Cheerios
1 cup pecan halves
1 cup walnut halves
1 cup salted dry roasted peanuts
1 cup whole unblanched almonds

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



Chocolate, Peanut and Caramel Corn Snack Mix image

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

5 cups caramel corn
2 cups peanuts, cocktail
1 cup pretzel twists
1 cup M&M's plain chocolate candy
6 ounces semisweet chocolate, melted

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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