Crunch And Munch Without Peanuts Recipes

HOMEMADE CRUNCH N' MUNCH

Steps:

• Preheat oven to 250 degrees. Grease baking sheet and set aside.
• Pop popcorn and pour into large bowl, being sure to sort out any unpopped kernels. Add in pretzels and peanuts.
• In large measuring cup, stir together butter, sugars, corn syrup and salt. Microwave on high for 1-2 minutes until everything has melted together and bubbled. Make sure you stop and stir every 30 seconds or so! (You'll have to watch it carefully so it doesn't bubble over the top!) Once all the sugar crystals have melted and everything is uniform in color, stir in vanilla extract and baking soda well-at this point the baking soda will make the sugar mixture double in volume and almost become similar to a melted marshmallow
• At this point, pour sugar mixture over popcorn, peanuts and preztels and stir well. Pour coated mixture onto prepared baking sheet and spread out evenly.
• Bake 10 minutes and remove from oven. Stir with spatula to break larger pieces apart and let cool completely. Scrape crunch n' munch off baking sheet and break any large pieces into smaller ones. Store in air tight containers.

COPYCAT CRUNCH N MUNCH

Steps:

• Gather all ingredients
• In a small pot add grapeseed oil, a pinch of salt, and popcorn kernels
• Cook over medium heat with lid until kernels are popped, about 15 minutes
• Meanwhile, in another pot add the butter, salt, vanilla, brown sugar, 1/4 tsp salt, and milk
• Bring to a boil and cook until thickened. About 15 min. Be sure sauce coats spoon when done
• Allow caramel to cool for about 5 min
• While sauce is cooling get out a baking sheet and line with parchment paper
• Spread popcorn on baking sheet and sprinkle peanuts throughout
• Pour caramel sauce over popcorn and mix well so all popcorn is evenly coated
• Set aside and allow to caramel sauce to dry for an hour or until no longer sticky
• It's time to snack, enjoy!

REINDEER MUNCH

Steps:

• Stir cereal squares, pretzel sticks, peanuts, and milk chocolate pieces together in a large bowl.
• Melt the vanilla baking chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle melted chips over cereal mixture. Pour mixture out onto a large piece of aluminum foil and cool for 30 minutes. Break into bite-size pieces.

CRUNCH AND MUNCH

Steps:

• Spread popcorn and peanuts on a baking sheet and keep warm in your oven set to 300 degrees while you prepare the butter toffee.
• You don't need to preheat the oven.
• Melt the butter in a medium saucepan over medium/low heat.
• Add sugar and corn syrup and simmer, stirring occasionally.
• Pop a candy thermometer into the mixture and watch it closely.
• When the thermometer reaches 300 degrees pour the candy over the warm popcorn and peanuts.
• Stir well so that the candy coats the popcorn.
• Put the popcorn back into the oven for 5 minutes, then stir it again to coat the popcorn.
• Repeat if necessary to thoroughly coat all of the popcorn.
• Pour coated popcorn and peanuts onto wax paper.
• When cool, break up the chunks into bite-size pieces and store it all in a covered container.