Best Popcorn Nut Crunch Recipes
NUTTY TOFFEE POPCORN
"I use holiday tins to deliver this sweetly coated popcorn-nut crunch to family and friends on my Christmas list," notes Glenna Hale of Sceptre, Saskatchewan.
Provided by Taste of Home
Categories Snacks
Time 15m
Yield about 2 quarts.
Number Of Ingredients 9
Steps:
- In a large bowl, combine popcorn and nuts. In a small heavy saucepan, combine the brown sugar, butter, corn syrup and cream of tartar; stir until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300°-310° (hard-crack stage). , Remove from the heat; quickly stir in baking soda and extract until mixture is light and foamy. Immediately pour over popcorn mixture; toss gently. Spread into two greased 15x10x1-in. baking pans. Press gently to flatten. Cool completely. Break into pieces.
Nutrition Facts : Calories 666 calories, Fat 45g fat (16g saturated fat), Cholesterol 61mg cholesterol, Sodium 476mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 5g fiber), Protein 7g protein.
CRUNCH AND MUNCH CARAMEL POPCORN
You can make Crunch and Munch popcorn at home.
Provided by Stephanie Manley
Categories Snack
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 250 F.
- Spray a large turkey roaster with cooking spray. Pop the corn in microwave, and remove all unpopped kernels and pour into the roaster. Pour two 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.)
- 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 the burner but leave the 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 the large wooden spoon to mix thoroughly to ensure all pieces are coated with syrup. Put roaster in the 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 counter top and let rest for about 30 minutes (or until cooled). After 30 minutes break into clumps and put in airtight jar or bag. Humidity will make product soggy if you leave overnight. If this should happen, just repeat oven procedure until 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 airtight container. It keeps very well! But... hide it or it will be gone before you know it. Thanks to dewdropflower for sharing this recipe!
Nutrition Facts : Calories 365 kcal, Carbohydrate 49 g, Protein 9 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 274 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving
DELICIOUS POPCORN CRUNCH
Popcorn and candy in a candy sauce. Great for the holidays! Not too chewy and won't stick to your teeth (unless you overcook the sauce)! You can customize the candy, dried fruit, and nuts to what you like. Canadian Smarties® can be used instead of M&M's®. I've known people to press the mixture into a cake pan and cut pieces, too.
Provided by Canadian Jewel
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h25m
Yield 15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 348 calories, Carbohydrate 45 g, Cholesterol 33.5 mg, Fat 19.3 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 9.2 g, Sodium 98.5 mg, Sugar 30.6 g
KARO CRAZY CRUNCH
Got this recipe off a bottle of karo Light Corn syrup. The amount of crunch made is a guess. I have never measured it.
Provided by bullwinkle
Categories Lunch/Snacks
Time 15m
Yield 3 quarts
Number Of Ingredients 7
Steps:
- Mix popped popcorn and nuts on cookie sheet or in a bowl.
- Combine sugar, margarine and karo in 1 1/2 quart saucepan.
- Bring to a boil over medium heat stirring occasionally for 10-15 minutes or till mixture turns a light caramel color.
- Remove from heat.
- Stir in the vanilla.
- Pour over popcorn and nuts.
- Mix and coat well.
- Spread out to dry.
- When dry break apart.
- Store in tightly covered container.
- You can omit the nuts and add more popcorn.
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