Best Monster Munch Recipes

MONSTER MUNCH HALLOWEEN POPCORN MIX

Steps:

• Mix popcorn, candy corn, peanuts, and peanut butter pieces together in a large bowl.
• Melt the almond bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch.
• Pour melted almond bark over popcorn mixture; stir until popcorn is well coated. Spread popcorn mixture out onto a flat surface lined with waxed paper or parchment. Let dry completely, then break into clumps.

MONSTER MUNCH

Steps:

• Mix cereal, popcorn, pumpkin seeds, and peanuts together in a 4-quart microwaveable bowl.
• Microwave butter, brown sugar, corn syrup, and vanilla extract together in another microwave-safe bowl, uncovered, on high power until boiling, about 2 minutes, stirring after 1 minute. Stir in pumpkin pie spice. Pour over cereal mixture and stir until evenly coated.
• Microwave cereal mixture, 5 to 6 minutes, stirring and scraping down the bowl every minute.
• Spread on waxed paper to cool, about 15 minutes, stirring occasionally to break up. Stir in candy corn.

CARAMEL APPLE MONSTER MUNCH

Steps:

• Heat the oil in a large heavy-bottom pot over medium heat until very hot and shimmering. Add the popcorn and immediately cover with a lid. Shake the pot constantly, holding the lid on with a heatproof holder, until the popping starts, about 1 minute. Reduce the heat to medium and continue to shake the pot until the popping slows to just a few per 5 seconds, 1 to 2 minutes more. Remove from the heat and let stand for another minute to allow any last kernels to pop.
• Spray a very large bowl with nonstick cooking spray. Put the popcorn in the bowl and remove any unpopped kernels. Add the peanuts. Spray a rubber heatproof spatula with the cooking spray and place next to the bowl.
• Combine the brown sugar, butter, corn syrup and salt in a medium saucepan and set over medium heat. Cook, stirring, until melted and the edges of the mixture begin to bubble. Clip a candy thermometer to the pan so the bottom of the thermometer is resting in the sugar syrup but not touching the bottom of the pan. Boil, stirring, until the thermometer registers 300 degrees F (the hard-crack stage), about 8 minutes.
• Turn off the burner and add the vanilla. Stir briefly--about 5 seconds--being careful not to burn yourself as the mixture bubbles up.
• Immediately pour the caramel evenly over the popcorn and quickly stir with the prepared rubber spatula until the pieces are mostly separated, about 3 minutes. Pull apart any larger clumps, being careful because the caramel will still be hot in spots. Stir in the apple chips.

MONSTER MUNCH

Steps:

• In 4-quart microwavable bowl, mix cereal, popcorn, cashews and pumpkin seeds; set aside.
• In medium microwavable bowl, microwave butter, brown sugar, corn syrup and vanilla uncovered on High about 2 minutes or until mixture is boiling, stirring after 1 minute; stir in pumpkin pie spice. Pour over cereal mixture, stirring until evenly coated.
• Microwave 5 to 6 minutes, stirring and scraping bowl after every minute. Spread on waxed paper to cool, about 15 minutes, stirring occasionally to break up.
• Stir in candy corn. Store in airtight container.

MONSTER MUNCH HALLOWEEN POPCORN MIX RECIPE - (4.5/5)

Steps:

• Mix the popped popcorn and peanuts in a large bowl. Melt the almond bark in the microwave until smooth and melted. Mix into the popcorn and peanut mixture. Before the almond bark cools, add in the candy corn, and Reeses Pieces. Enjoy!

MONSTER MUNCH

Steps:

• In a large microwave-safe bowl, melt candy coating; stir until smooth. Tint with food coloring. Stir in cereal, pretzels, marshmallows and M&M's. Immediately spread onto a waxed paper-lined baking sheet; top with sprinkles., Let stand 1 hour or until set. Break into pieces. Store in an airtight container.

MONSTER MUNCH (HALLOWEEN POPCORN MIX)

Steps:

• Pop popcorn and place in a large (restaurant-size) bowl. Pour peanuts, candy corn and Reeces pieces on top.
• Take a large knife and break up almond bark. Melt according to package directions. (Microwave in intervals just until smooth and melted.).
• Pour over popcorn mixture. Stir until ingredients are well coated.
• Spread out onto waxed paper, parchment or foil. Let sit until completely dry and then break up into clumps. Store in airtight containers.

CARAMEL APPLE MONSTER MUNCH

Steps:

• Heat the oil in a large heavy-bottom pot over medium heat until very hot and shimmering. Add the popcorn and immediately cover with a lid. Shake the pot constantly, holding the lid on with a heatproof holder, until the popping starts, about 1 minute. Reduce the heat to medium and continue to shake the pot until the popping slows to just a few per 5 seconds, 1 to 2 minutes more. Remove from the heat and let stand for another minute to allow any last kernels to pop.
• Spray a very large bowl with nonstick cooking spray. Put the popcorn in the bowl and remove any unpopped kernels. Add the peanuts. Spray a rubber heatproof spatula with the cooking spray and place next to the bowl.
• Combine the brown sugar, butter, corn syrup and salt in a medium saucepan and set over medium heat. Cook, stirring, until melted and the edges of the mixture begin to bubble. Clip a candy thermometer to the pan so the bottom of the thermometer is resting in the sugar syrup but not touching the bottom of the pan. Boil, stirring, until the thermometer registers 300 degrees F (the hard-crack stage), about 8 minutes.
• Turn off the burner and add the vanilla. Stir briefly--about 5 seconds--being careful not to burn yourself as the mixture bubbles up.
• Immediately pour the caramel evenly over the popcorn and quickly stir with the prepared rubber spatula until the pieces are mostly separated, about 3 minutes. Pull apart any larger clumps, being careful because the caramel will still be hot in spots. Stir in the apple chips.
• Cook's Note: Lightly spraying the measuring cup with cooking spray before measuring helps prevent the corn syrup from sticking.