Best Popcorn Crunch Recipes

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.

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.

PRALINE BUTTER-PECAN CRUNCH POPCORN

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.

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.

MACADAMIA BUTTER-CRUNCH POPCORN

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.

SWEET & SPICY POPCORN CRUNCH OR BALLS

Steps:

• Preheat oven to 250°F Line 2 baking sheets with nonstick baking mats; set aside.
• Pop popcorn according to package directions, get rid of unpopped kernels; set aside.
• Make caramel: 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, vanilla, cinnamon & 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.
• *Note: If you opt for the 'pepitas' the pumpkin seeds instead of nuts (use one or the other not both) ~ you will need to toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Then, add to the popcorn.
• *If making popcorn balls, use following directions: When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.

MACADAMIA BUTTER CRUNCH POPCORN

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.

POPCORN CARAMEL CRUNCH

Steps:

• In a large greased bowl, combine the popcorn, peanuts, noodles and raisins; set aside., In a large saucepan, combine the sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture reaches soft-crack stage (270°-290°) with a candy thermometer. Remove from the heat. Stir in cinnamon. , Pour over popcorn mixture; stir until evenly coated. Immediately pour onto a greased 15x10x1-in. pan. , When cool enough to handle, break into pieces. Store in airtight containers.

CANDY CANE POPCORN CRUNCH

Steps:

• Pop popcorn.
• 1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn.
• Make 24 cups of popcorn.
• This is approximate-- not to worry if you have 22 cups or 28 cups-- it is a forgiving recipe.
• Put candy canes into a food processor.
• Finely crush.
• Melt dipping wafers following the package instructions.
• I used the microwave instructions-- very simple& easy.
• Put popcorn into a large bowl-- you need a really big bowl-- I actually used 2 bowls.
• Add melted dipping wafers to popcorn and stir to coat.
• A gentle hand is a good idea-- Add crushed candy canes and gently mix.
• Spread popcorn mixture onto paper lined cookie sheets.
• I used non stick aluminum foil-- it worked well-- I used 2 cookie sheets.
• Place cookie sheets in frig for approximately 30 minutes or until coating hardens-- I had 2 cookie sheets and not enough frig space so I put 1 cookie sheet in the frig and the other cookie sheet in the freezer (for 15 minutes only) to harden the coating-- Remove from frig/freezer-- break into pieces.
• Store in airtight container in a cool dry place for up to 1 week or in the freezer for up to 6 weeks (I have not tried storing in the freezer yet).

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.

PEANUT BUTTER POPCORN CRUNCH

Steps:

• In a large bowl, combine popcorn and pretzels; set aside. In a small saucepan, combine the sugar, honey and corn syrup. Bring to a boil; cook and stir for 2 minutes or until sugar is dissolved. , Remove from the heat. Stir in peanut butter and vanilla. Pour over popcorn mixture and toss to coat. Pour into two greased 15x10x1-in. baking pans. , Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool for 10 minutes. Break into clusters; place in a large bowl. Add chocolate-covered peanuts; mix well. Cool completely.

ALMOND POPCORN CRUNCH

Steps:

• Butter a large bowl.
• In a quart saucepan, combine sugars, syrup, water and salt.
• Cook to 235 degrees on a candy thermometer.
• Add almonds; cook to 250 degrees stirring occasionally.
• Continue cooking to 295 degrees, stirring occasionally.
• Add butter; stir until melted and completely blended into the syrup mixture.
• Remove from heat.
• Add half the popcorn.
• Stir syrup up from the bottom of the pan, coating corn well.
• Pour remaining popcorn into the buttered bowl.
• Pour mixture over the popcorn in the bowl; stir until all corn is covered and almonds are evenly distributed.
• Spread mixture onto a cold buttered surface; break apart with a fork.

CAPTAIN CRUNCH POPCORN BARS

Steps:

• 1. Heat oven to 350 degrees. In large bowl, break up cookie dough. Stir in crushed Captain Crunch Cereal. Press evenly in bottom of ungreased 13x9-inch pan to form crust.
• 2. Bake 10 to 15 minutes or until puffed and edges are golden brown.
• 3. Sprinkle with marshmallows. Bake 1 to 2 minutes longer or until marshmallows begin to puff.
• 4. Take out the unpopped kernels of corn from the popcorn.
• 5. In saucepan, heat corn syrup, butter and peanut butter chips over medium heat 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth.
• 6. Stir in popcorn, mixture will be very thick. Spoon over marshmallows. Spread it so that it barely covers the marshmellows making sure it is evenly distributed.
• 7. Cool until they are cool enough to put topping on.
• 8. In small microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 30 seconds, stirring once halfway through microwaving, until melted.
• 9. Drizzle chocolate over bars. Refrigerate at least 1 hour before serving. For bars, cut into 6 rows by 6

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.

ALMOND POPCORN CRUNCH

Steps:

• 1. Butter a large bowl. In a quart saucepan, combine sugars, syrup, water and salt. Cook to 235 degrees on a candy thermometer. Add almonds; cook to 250 degrees stirring occasionally. Continue cooking to 295 degrees, stirring occasionally. Add butter; stir until melted and completely blended into the syrup mixture. Remove from heat. Add half the popcorn. Stir syrup up from the bottom of the pan, coating corn well. Pour remaining popcorn into the buttered bowl. Pour mixture over the popcorn in the bowl; stir until all corn is covered and almonds are evenly distributed. Spread mixture onto a cold buttered surface; break apart with a fork.

THREE-IN-ONE POPCORN CRUNCH

Steps:

• Place popcorn and peanuts in large buttered heat-proof containers or bowls; set aside. In a large heavy saucepan, combine the sugars, corn syrup, water, butter and salt. Cook over medium heat until a candy thermometer reads 285° (soft-crack stage), stirring occasionally., Pour over popcorn mixture; stir gently to coat. Stir in candy corn. Drop into bite-size pieces onto waxed paper. Cool completely. Store in an airtight container.

CARAMEL CRUNCH POPCORN

Steps:

• •Preheat oven to 250 degrees. Lightly grease two cookie sheets or spray with nonstick cooking spray. Place popped corn in VERY large bowl; discard any unpopped kernels. Add peanuts; toss to combine. Set aside.
• •In 3-quart saucepan, heat butter, sugars, and corn syrup on medium until butter melts and sugars dissolve, about 5 minutes, stirring frequently with metal spoon or heat-safe spatula. Increase heat to medium-high and heat to boiling, about 3 minutes; boil 3 minutes longer. Remove saucepan from heat; stir in baking soda (mixture will bubble vigorously), and pour over popcorn mixture in bowl. Stir immediately; continue stirring until all popcorn is evenly coated.
• •Divide popcorn mixture between prepared cookie sheets; spread evenly. Place pans on 2 oven racks. Bake popcorn mixture 45 minutes, rotating pans between upper and lower racks halfway through baking and stirring occasionally.
• •Cool popcorn mixture completely in pans on wire racks, about 1 hour. Break apart any large clusters of popcorn when cool. Store in tightly sealed containers at room temperature up to 2 weeks.

DAD'S HONEY CRUNCH POPCORN

Steps:

• 1. Stir together popcorn and nuts in a large bowl. Combine sugar and honey in a small saucepan. Cook over medium heat until mixture comes to a boil. pour over popcorn. Mix quickly and well.
• 2. Place popcorn on a greased cookie sheet and spread out evenly. Bake at 300 degrees for 30 minutes. Stir at 10 and 20 minutes during baking. Remove from oven and cool. Break into bite sized pieces.

POPCORN CRUNCH

Steps:

• Mix together popped corn and nuts.
• In a saucepan, combine sugar, corn syrup, and margarine.
• Bring to a boil, and boil 10 to 15 minutes, stirring constantly.
• When mixture turns light caramel in color, remove from heat, and stir in popcorn and nuts.
• Spread out on a lightly greased cookie sheet.
• Break apart when cool.
• Can be dipped or spread with chocolate, if desired.
• Makes about 40 pieces.
• Cooking time does not include popping the popcorn.