Best Crunch And Munch Recipes

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.

CRUNCH AND MUNCH COPYCAT

Steps:

• Spray a large turkey roaster with cooking spray.
• Pop the corn in microwave, remove all unpopped kernels and pour into the roaster.
• Pour 2 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.)
• Preheat oven to 250 F.
• 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 burner but leave 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 large wooden spoon to mix thoroughly to ensure all pieces have some syrup.
• Put roaster in 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 countertop and let rest for about 30 minutes (or until cooled).
• After 30 minutes break into clumps and put in air-tight jar or bag. Humidity will make product soggy if you leave overnight. If this should happen, just repeat oven procedure, till 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 air-tight container. It keeps very well!