Crunch And Munch Recipes

HOMEMADE CRUNCH N' MUNCH

Steps:

• Preheat oven to 250 degrees. Grease baking sheet and set aside.
• Pop popcorn and pour into large bowl, being sure to sort out any unpopped kernels. Add in pretzels and peanuts.
• In large measuring cup, stir together butter, sugars, corn syrup and salt. Microwave on high for 1-2 minutes until everything has melted together and bubbled. Make sure you stop and stir every 30 seconds or so! (You'll have to watch it carefully so it doesn't bubble over the top!) Once all the sugar crystals have melted and everything is uniform in color, stir in vanilla extract and baking soda well-at this point the baking soda will make the sugar mixture double in volume and almost become similar to a melted marshmallow
• At this point, pour sugar mixture over popcorn, peanuts and preztels and stir well. Pour coated mixture onto prepared baking sheet and spread out evenly.
• Bake 10 minutes and remove from oven. Stir with spatula to break larger pieces apart and let cool completely. Scrape crunch n' munch off baking sheet and break any large pieces into smaller ones. Store in air tight containers.

CRUNCH AND MUNCH CARAMEL POPCORN

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!

COPYCAT CRUNCH N MUNCH

Steps:

• Gather all ingredients
• In a small pot add grapeseed oil, a pinch of salt, and popcorn kernels
• Cook over medium heat with lid until kernels are popped, about 15 minutes
• Meanwhile, in another pot add the butter, salt, vanilla, brown sugar, 1/4 tsp salt, and milk
• Bring to a boil and cook until thickened. About 15 min. Be sure sauce coats spoon when done
• Allow caramel to cool for about 5 min
• While sauce is cooling get out a baking sheet and line with parchment paper
• Spread popcorn on baking sheet and sprinkle peanuts throughout
• Pour caramel sauce over popcorn and mix well so all popcorn is evenly coated
• Set aside and allow to caramel sauce to dry for an hour or until no longer sticky
• It's time to snack, enjoy!

HOMEMADE MOOSE MUNCH

Steps:

• Preheat the oven to 250 degrees F, and lightly grease a baking sheet.
• Place the popcorn in a large mixing bowl, along with the nuts.
• Melt the butter in a medium saucepan over low heat.
• Stir in the brown sugar, corn syrup, and salt.
• Increase the heat to medium and bring the mixture to a boil, stirring.
• When the caramel comes to a boil, reduce the heat to medium low and allow to simmer, stirring, for 3 minutes (or until the temperature is registers about 235 degrees F on a candy thermometer).
• Remove the pot from the heat and stir in the vanilla and baking soda (the mixture will foam up).
• Slowly drizzle the mixture over the popcorn, while stirring/tossing the popcorn to coat it with the hot caramel. (It might be easier if you have a kitchen helper. One can pour while the other stirs.)
• When the popcorn is well coated with caramel, spread it out in an even layer on a greased baking sheet.
• Bake for 1 hour.
• Allow to cool completely, then drizzle with melted white chocolate and melted dark chocolate.
• Let the chocolate set, then break the moose munch into chunks and package up in mason jars, paper boxes, or cello bags for gifting.

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.

MUNCH 'N CRUNCH MUESLI COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Combine butter, brown sugar, white sugar, and egg in a large bowl; beat with an electric mixer until smooth. Add flour, oats, malted milk powder, dates, apples, sultana raisins, coconut, baking soda, cinnamon, and ginger; mix until dough comes together.
• Scoop up 2 tablespoons of dough and roll into a ball between your palms. Place onto the prepared baking sheet; press down to flatten slightly. Repeat with remaining dough.
• Bake in the preheated oven until golden brown, 18 to 20 minutes. Transfer to wire racks to cool completely, about 10 minutes.

REINDEER MUNCH

Steps:

• Stir cereal squares, pretzel sticks, peanuts, and milk chocolate pieces together in a large bowl.
• Melt the vanilla baking chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle melted chips over cereal mixture. Pour mixture out onto a large piece of aluminum foil and cool for 30 minutes. Break into bite-size pieces.