Best Resveratrol Crunch N Munch Recipes
RESVERATROL CRUNCH-N-MUNCH
The French Paradox,,,the observation that the French suffer a relatively low incidence of coronary heart disease even though having a diet pretty rich in saturated fats. It is thought that their saving grace is coming from all the red wine that they drink. Red wine contains resveratrol, a natural substance that has been linked to the prevention of many diseases including cancer and also to healthy life expansion. I love red wine but I also wanted to see what other foods contain large amounts of the stuff!! Surprisingly, peanuts!! I decided to put together a trek mix using some of the tasty resveratrol winners!!! I find that I enjoy a mix of fruits and nuts with a little salt and a treat like chocolate rather than just a bowl of just nuts or just fruit. I used salted peanuts to give this mix that hint of salt and balance but you can definitely use raw peanuts along with all of these other raw ingredients. I hope you like the mix!
Provided by ChefLee
Categories Lunch/Snacks
Time 10m
Yield 7 cups trek mix, 20-25 serving(s)
Number Of Ingredients 5
Steps:
- Rinse your fruit and dry it completely on soft kitchen towels. (the fruit must be dry before mixing with the chocolate and nuts to keep them from getting soggy).
- Place the blueberries and grapes into a mixing bowl or large ziploc bag.
- Add the walnuts, peanuts, and dark chocolate and then gently toss around to coat everything in the salt from the peanuts.
- Store in the fridge and enjoy a handful for dessert or a snack!
Nutrition Facts : Calories 131.8, Fat 10.7, SaturatedFat 2.6, Sodium 71, Carbohydrate 9, Fiber 2.4, Sugar 4.4, Protein 3.8
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
CRUNCH 'N MUNCH
This is so good, my family could not stop eating it. Can't wait to try it on top of yogurt. This is a great snack.
Provided by Pat Duran
Categories Nuts
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 335^. Line a large cookie sheet with sides with non-stick foil. Place all the dry ingredients in a large bowl.
- 2. In a measuring cup combine the maple syrup, honey and cinnamon. Combine to blend. Pour evenly over dry ingredients in the bowl; stir until all the ingredients are moistened well.
- 3. Pour mixture in prepared pan and spread out evenly. Bake for 25 minutes. Stir with a wooden spoon and bake another 15 minutes until golden brown and dry..do not burn. Remove from oven and let cool COMPLETELY . Then remove by picking up the foil edges. Gently break into pieces and place on serving dish. Remember to save the crumbs for other recipes.
CRUNCH AND MUNCH
This recipe is from topsecretrecipes and tastes just like the Crunch n Munch you buy.. maybe even better.
Provided by BrendaM
Categories Candy
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
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.
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