Marys Popcorn Crunch Recipes

POPCORN CRUNCH

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.

POPCORN NUT CRUNCH

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.

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.

MARY'S POPCORN CRUNCH

Steps:

• Combine popped corn and nuts; toss lightly with butter and salt.
• Spread on flat pan.
• Combine sugar, 1/2 cup butter and corn syrup in saucepan.
• Bring to a boil over medium heat, stirring constantly.
• Boil and stir occasionally until mixture turns light caramel color.
• Remove from heat; stir in vanilla.
• Pour over popcorn mixture and stir to coat evenly. Spread out.
• When cool, break apart and store in tightly covered container.

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.

SWEET AND SPICY POPCORN CRUNCH

Steps:

• Preheat oven to 250 degrees. Line 2 baking sheets with nonstick baking mats; set aside.
• In a large heavy-bottomed pot, heat oil over medium heat. Add 3 popcorn kernels and cover until they pop. Add remaining popcorn kernels, cover, and shake pot continuously over burner until popcorn is completely popped, 3 to 5 minutes. Transfer popcorn to large bowl; add peanuts and set aside.
• Combine butter, sugar, and corn syrup in a medium pot over medium heat. Cook, stirring occasionally until sugar has dissolved. Increase heat to medium-high, and cook, without stirring, until golden brown, about 5 minutes, swirling pot occasionally.
• Remove mixture from heat and quickly stir in salt and cayenne with a heatproof spatula or spoon. Immediately pour over popcorn mixture and stir to incorporate. Divide popcorn mixture evenly between baking sheets. Transfer to oven and bake, about 30 minutes, stirring occasionally.
• Let cool on sheet pans before breaking apart into clusters. Store popcorn in an airtight container for up to 1 week.

DIABETIC POPCORN CRUNCH

Steps:

• Spray a large baking pan with nonstick spray. Set aside.
• Preheat oven to 375°F.
• Remove and discard unpopped kernels from popcorn and set aside.
• In a small saucepan, combine sugar, molasses, water and stir to mix well.
• Cook over medium heat stirring with a wooden spoon until it comes to a full boil.
• Boil stirring constantly for 1 minute.
• Remove from heat.
• With a wooden spoon, stir in vanilla. Mix well.
• Very slowly drizzle syrup over the popcorn, stirring well to coat evenly (keep fingers away from hot syrup).
• Spread popcorn evenly in the pan.
• Bake on centre oven rack 5-6 mins until popcorn begins to crisp slightly.
• Remove from oven and stir.
• Let cool.
• Syrup will harden and popcorn will crisp further as it cools.
• When cool store in a sealed plastic bag or airtight container for 2-3 days (if it lasts that long!).
• EXCHANGE: 1 carbohydrate.

PRALINE POPCORN CRUNCH

Steps:

• Butter baking sheet and large bowl.
• Toast pecans and almonds until light brown.
• Combine popped corn and nuts in a large bowl.
• Heat sugar, butter, 1/4 cup Praline liqueur and corn syrup in a heavy 2 quart saucepan.
• Stir over medium high heat, to 275~, or until soft crack stage.
• Remove from heat, stir in 1 tbls. Praline liqueur and salt.
• Pour over the popcorn and nuts.
• Mix and spread immediately on baking sheet.
• Let stand 1 hour. Break into bite sized pieces.