Almond Popcorn Crunch Recipes

SALTED MAPLE ALMOND POPCORN

Steps:

• Place your popcorn in large bowl.
• Preheat oven to 225 degrees and line large rimmed baking sheet with parchment paper.
• In small saucepan, melt your coconut oil, brown sugar and maple syrup. Bring to a boil. Boil for 3 minutes while stirring intermittently.
• Remove from heat, add salt, extract and baking soda. Stir well.
• Pour over popcorn in bowl and mix well.
• Spread onto prepared baking sheet.
• Bake for 30-40 minutes stirring after 15 minutes.
• Cool on wire racks. Store in air tight container.

ALMOND POPCORN CRUNCH

Steps:

• 1. Butter a large bowl. In a quart saucepan, combine sugars, syrup, water and salt. Cook to 235 degrees on a candy thermometer. Add almonds; cook to 250 degrees stirring occasionally. Continue cooking to 295 degrees, stirring occasionally. Add butter; stir until melted and completely blended into the syrup mixture. Remove from heat. Add half the popcorn. Stir syrup up from the bottom of the pan, coating corn well. Pour remaining popcorn into the buttered bowl. Pour mixture over the popcorn in the bowl; stir until all corn is covered and almonds are evenly distributed. Spread mixture onto a cold buttered surface; break apart with a fork.

MAPLE CRUNCH POPCORN

Steps:

• Place popcorn and pecans in a large bowl; set aside. In a large heavy saucepan, combine the sugar, butter, maple syrup, corn syrup and salt. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in maple flavoring. Quickly pour over popcorn mixture and mix well., Transfer to baking sheets lined with waxed paper to cool. Break into clusters. Store in airtight containers.

CANDIED ALMOND BARK POPCORN

Steps:

• Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Pour popcorn into a large bowl. Remove any unpopped kernels.
• Place almond bark in a saucepan and melt over medium-low heat, stirring constantly so it does not burn on the bottom, about 8 minutes. Pour melted almond bark over popcorn and stir to coat evenly. Pour out onto a baking sheet to cool.

CHOCOLATE-ALMOND POPCORN

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.

DELICIOUS POPCORN CRUNCH

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.