CRUNCH AND MUNCH CARAMEL POPCORN
You can make Crunch and Munch popcorn at home.
Provided by Stephanie Manley
Categories Snack
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 250 F.
- Spray a large turkey roaster with cooking spray. Pop the corn in microwave, and remove all unpopped kernels and pour into the roaster. Pour two cups peanuts on the top and try not to let too many fall to the bottom. (If they fall to the bottom, they do not get syrup and will not adhere to popcorn.)
- Melt butter in large saucepan (large pan; because it foams up at the last step and you need that extra size). To that, add Brown Sugar, Karo Syrup and Salt. Keep stirring and bring to a boil. Do not leave syrup unattended at any time. When it starts to boil, let it boil for 2 minutes undisturbed (no stirring allowed).
- Make sure you time it otherwise the sugar could burn. Then, turn off the burner but leave the pan on heat. Add vanilla and stir slightly until it boils again. Remove pan from heat and add soda, stirring vigorously to distribute evenly. Be careful not to let it overflow because the soda will make it foam up. While it is still foaming up, pour syrup over peanuts/popcorn and use the large wooden spoon to mix thoroughly to ensure all pieces are coated with syrup. Put roaster in the oven for up to 1 hour, 15 minutes.
- Stir mixture every 15 minutes until it begins to feel crunchy, then flatten popcorn down on cold counter top and let rest for about 30 minutes (or until cooled). After 30 minutes break into clumps and put in airtight jar or bag. Humidity will make product soggy if you leave overnight. If this should happen, just repeat oven procedure until it gets crunchy again. Be extremely careful when working with the hot syrup. Its temperature is very high and can cause serious burns if spilled. This snack can also be made way ahead of time if kept in an airtight container. It keeps very well! But... hide it or it will be gone before you know it. Thanks to dewdropflower for sharing this recipe!
Nutrition Facts : Calories 365 kcal, Carbohydrate 49 g, Protein 9 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 274 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving
MACADAMIA BUTTER-CRUNCH POPCORN
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
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.
BUTTERCRUNCH POPCORN
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
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.
MACADAMIA BUTTER CRUNCH POPCORN
Provided by Food Network
Categories dessert
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
PRALINE BUTTER-PECAN CRUNCH POPCORN
This is wonderful to wrap up in coloured clear paper and to give for the holidays, I usually wrap mine in red or green clear paper for a more seasonal look.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 25m
Yield 8 cups popcorn
Number Of Ingredients 6
Steps:
- Set oven to 325 degrees.
- In a medium saucepan, combine butter, honey and brown sugar; cook, and stir over medium heat until mixture comes to a full boil.
- Stir in baking soda (the mixture will foam).
- In a large bowl, combine popcorn and nuts.
- Pour in the hot syrup; mix well to coat.
- Spread mixture evenly on a large buttered cookie sheet.
- Bake, until a deep golden brown (about 15 minutes), stirring every 5 minutes.
- Cool, and store in a tightly covered container for up to 4 days.
MACADAMIA BUTTER CRUNCH POPCORN
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
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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