Macadamia Butter Crunch Popcorn Recipes

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MACADAMIA BUTTER-CRUNCH POPCORN



Macadamia Butter-Crunch Popcorn image

Pair this buttery, nutty, crunchy treat with our Chocolate-Almond Popcorn.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 30 cups

Number Of Ingredients 7

25 cups (from about 1 cup kernels) popped popcorn
4 cups raw whole macadamia nuts, toasted (about 1 pound)
1 1/4 cups packed light-brown sugar
5 tablespoons light corn syrup
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 teaspoons coarse salt
3/4 teaspoon baking soda

Steps:

  • Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 4 minutes. Stop stirring; continue cooking until mixture lightens in color, 5 minutes more. Remove from heat; stir in baking soda.
  • Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.

BUFFALO POPCORN



Buffalo Popcorn image

Provided by Food Network

Categories     appetizer

Time 5m

Yield 2 to 4 servings

Number Of Ingredients 4

3 tablespoons Buffalo wing hot sauce
2 tablespoons butter
One 7-ounce bag store-bought popped kettle corn
1 tablespoon plus 1 1/2 teaspoons blue cheese powder

Steps:

  • Heat the wing sauce and butter in a small saucepan over medium heat until the butter melts. Pour the sauce over the kettle corn in a large bowl and stir to coat. Sprinkle with the blue cheese powder and toss. Enjoy.

MACADAMIA BUTTER CRUNCH POPCORN



Macadamia Butter Crunch Popcorn image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 7

12 cups popped popcorn
3 cups whole macadamia nuts
1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Preheat the oven to 200 degrees F.
  • Divide the popcorn and nuts between 2 ungreased 13- by 9-inch rectangular pans. Make sure the popcorn and nuts are evenly mixed.
  • In a medium saucepan, cook the brown sugar, butter, corn syrup, and salt over medium heat, stirring constantly until bubbly around the edges. Continue cooking for 5 more minutes, and then remove the pan from the heat. Stir in the baking soda until foamy. Pour the mixture over the popcorn and nuts, stirring until the corn is well coated. Bake, uncovered, for 1 hour, stirring every 15 minutes.

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

CHOCOLATE-ALMOND POPCORN



Chocolate-Almond Popcorn image

One way to make make our chocolate- and almond-covered popcorn more irresistible is to pair it with our Macadamia Butter-Crunch Popcorn.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 30 cups

Number Of Ingredients 7

25 cups popped popcorn (from about 1 cup kernels)
3 cups unsalted whole skin-on almonds, toasted (about 1 pound)
1 cup sugar
1 cup light corn syrup
8 tablespoons (1 stick) unsalted butter
1/4 cup unsweetened cocoa powder
2 teaspoons coarse salt

Steps:

  • Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
  • Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.

BUTTERCRUNCH POPCORN



Buttercrunch Popcorn image

I got this recipe from a friend. I first had this at her house and was scribbling the recipe down almost immediately. We don't always have butterscotch chips, milk chocolate chips work well with the recipe too.

Provided by Mirj2338

Categories     Candy

Time 55m

Yield 4 quarts

Number Of Ingredients 9

1/2 cup unpopped popcorn
1 cup light brown sugar, packed
1/2 cup light corn syrup
1/2 cup butter or 1/2 cup margarine
1/4 cup butterscotch chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups peanuts or 2 cups almonds, toasted

Steps:

  • Heat oven to 250 degrees F.
  • Grease a 14x10" roasting pan.
  • Pop the popcorn.
  • Put the nuts and popcorn in a very large bowl.
  • Bring the brown sugar, corn syrup and butter to boil, stirring until the sugar is dissolved.
  • Reduce the heat and cook for 5 minutes.
  • Remove from heat.
  • Stir in the butterscotch chips, vanilla, baking soda and salt until everything is blended and smooth.
  • Working quickly, and using two wooden spoons, pour the syrup over the popcorn and nuts.
  • Stir to coat thoroughly.
  • Pour the mixture into the pan.
  • Bake for 45 minutes, stirring occasionally.
  • Remove from the oven, cool mixture in pan for about 15 minutes.
  • Turn the mixture out of pan onto foil to cool completely.
  • Break the popcorn into smaller pieces.
  • Store in an airtight containers in cool dry place.

POPCORN CARAMEL CRUNCH



Popcorn Caramel Crunch image

I live in popcorn country, and there's even a town nearby that has a "Popcorn Days" celebration. This is a good snack and also good for entertaining during the holidays, especially because it can be made ahead of time.

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield about 8 cups.

Number Of Ingredients 9

4 cups popped popcorn
1 cup dry roasted peanuts
1 cup chow mein noodles
1/2 cup raisins
1 cup sugar
3/4 cup butter, cubed
1/2 cup light corn syrup
2 tablespoon water
1 teaspoon ground cinnamon

Steps:

  • In a large greased bowl, combine the popcorn, peanuts, noodles and raisins; set aside., In a large saucepan, combine the sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture reaches soft-crack stage (270°-290°) with a candy thermometer. Remove from the heat. Stir in cinnamon. , Pour over popcorn mixture; stir until evenly coated. Immediately pour onto a greased 15x10x1-in. pan. , When cool enough to handle, break into pieces. Store in airtight containers.

Nutrition Facts : Calories 496 calories, Fat 29g fat (12g saturated fat), Cholesterol 46mg cholesterol, Sodium 419mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 3g fiber), Protein 6g protein.

MACADAMIA BUTTER CRUNCH POPCORN



Macadamia Butter Crunch Popcorn image

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

Provided by cookiedog

Categories     Lunch/Snacks

Time 1h25m

Yield 5-6 serving(s)

Number Of Ingredients 7

12 cups popped popcorn
3 cups whole macadamia nuts
1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Preheat the oven to 200 degrees F.
  • Divide the popcorn and nuts between 2 ungreased 13 by 9-inch rectangular pans. Make sure the popcorn and nuts are evenly mixed.
  • In a medium saucepan, cook the brown sugar, butter, corn syrup, and salt over medium heat, stirring constantly until bubbly around the edges. Continue cooking for 5 more minutes, and then remove the pan from the heat. Stir in the baking soda until foamy. Pour the mixture over the popcorn and nuts, stirring until the corn is well coated. Bake, uncovered, for 1 hour, stirring every 15 minutes.

Nutrition Facts : Calories 1028.5, Fat 80.2, SaturatedFat 21.5, Cholesterol 48.8, Sodium 522.4, Carbohydrate 82, Fiber 9.7, Sugar 50.8, Protein 9

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