Popcorncrunch Recipes

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POPCORN NUT CRUNCH



Popcorn Nut Crunch image

Meet the Cook: Our brood - five children from 16 to 23 - says it's not Christmas here until I make this. I usually double the recipe so I can put some in tins or baskets for hostess gifts when we're invited out. As long as it's kept in a dry place, Popcorn Nut Crunch will last - up to 3 weeks if you seal it in a tin. -Midge Stolte, Blackfalds, Alberta

Provided by Taste of Home

Categories     Snacks

Time 40m

Yield about 4 quarts.

Number Of Ingredients 8

2 quarts popped popcorn
1 cup blanched whole almonds, toasted
1 cup each pecan halves, cashews, Brazil nuts and hazelnuts, toasted
1-1/2 cups sugar
1 cup dark corn syrup
1/2 cup butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Steps:

  • Place the popcorn and nuts in a lightly greased 5-qt. Dutch oven. Bake at 250° for 20 minutes. , Meanwhile, in a medium saucepan, combine sugar, corn syrup and butter; bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage). , Remove from the heat; stir in vanilla and cinnamon. Pour a small amount at a time over popcorn mixture, stirring constantly until the mixture is well coated. , Immediately spread on greased baking sheets. Cool; break into pieces. Store in airtight containers.

Nutrition Facts : Calories 471 calories, Fat 32g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 204mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 4g fiber), Protein 7g protein.

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

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

CANDY CANE POPCORN CRUNCH



CANDY CANE POPCORN CRUNCH image

Covered in white chocolate and candy cane crumbs, this is the perfect snack to munch on while watching Christmas movies by the fire.

Categories     Desserts and Baking

Yield Makes 24 cups.

Number Of Ingredients 3

24 cups popped popcorn
3 cups white chocolate-flavoured dipping wafers, melted
2/3 cup finely crushed peppermint-flavoured candy canes

Steps:

  • Place popcorn in a large bowl. Pour melted wafers over popcorn. Stir gently until popcorn is evenly coated. Sprinkle with candy canes and toss gently just until combined.
  • Spread mixture in a wax paper-lined jelly-roll pan.
  • Refrigerate for 30 minutes or until coating hardens. Break popcorn crunch into pieces. Store in an airtight container in a cool dry place for up to 1 week. May be frozen for up to 6 weeks.

Nutrition Facts : Calories 168 calories, 7.2 g fat, 1.9 g protein, 25.1 g carbohydrate, 1.2 g fibre, 20 mg sodium

POPCORN CRUNCH



Popcorn Crunch image

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

Provided by Johnney

Categories     Candy

Time 35m

Yield 40 Pieces

Number Of Ingredients 7

2 quarts popped popcorn
1 1/2 cups pecan halves
2/3 cup whole almond
1 1/3 cups sugar
1/2 cup light corn syrup
1 cup margarine
dipping chocolate (optional)

Steps:

  • Mix together popped corn and nuts.
  • In a saucepan, combine sugar, corn syrup, and margarine.
  • Bring to a boil, and boil 10 to 15 minutes, stirring constantly.
  • When mixture turns light caramel in color, remove from heat, and stir in popcorn and nuts.
  • Spread out on a lightly greased cookie sheet.
  • Break apart when cool.
  • Can be dipped or spread with chocolate, if desired.
  • Makes about 40 pieces.
  • Cooking time does not include popping the popcorn.

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.

KARO CRAZY CRUNCH



Karo Crazy Crunch image

Got this recipe off a bottle of karo Light Corn syrup. The amount of crunch made is a guess. I have never measured it.

Provided by bullwinkle

Categories     Lunch/Snacks

Time 15m

Yield 3 quarts

Number Of Ingredients 7

2 quarts popped popcorn
1 1/3 cups pecans
2/3 cup whole almond
1/2 cup clear corn syrup
1 1/3 cups sugar
1 cup margarine
1 teaspoon vanilla

Steps:

  • Mix popped popcorn and nuts on cookie sheet or in a bowl.
  • Combine sugar, margarine and karo in 1 1/2 quart saucepan.
  • Bring to a boil over medium heat stirring occasionally for 10-15 minutes or till mixture turns a light caramel color.
  • Remove from heat.
  • Stir in the vanilla.
  • Pour over popcorn and nuts.
  • Mix and coat well.
  • Spread out to dry.
  • When dry break apart.
  • Store in tightly covered container.
  • You can omit the nuts and add more popcorn.

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