Crunch And Munch Copycat Recipes

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!

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.

MOOSE MUNCH

Steps:

• Line a cookie sheet with parchment paper. Set aside.
• In a microwave safe bowl, add chocolate chips and Crisco.
• Microwave until chips look shiny about 2 minutes.
• Remove and stir until melted.
• Quickly stir in popcorn. Spread onto the prepared cookie sheet.
• Cool completely and break into pieces.

COPYCAT HARRY AND DAVID'S MOOSE MUNCH RECIPE - (3.5/5)

Steps:

• Preheat Oven to 300 degrees. Pop popcorn and set aside. Add butter, corn syrup, salt, marshmallows, brown sugar, and evaporated milk to a pan and stir over medium heat until smooth. Allow to come to a boil, while stirring vigorously, then remove from heat. Stir in vanilla. Pour over popcorn and lightly toss to incorporate throughout. Remove popcorn to a baking sheet that's been lined with parchment or wax paper. Bake at 300 degrees Fahrenheit for 17-20 minutes, or until the desired crispiness is reached. Bake for about 13-15 minutes if you like a gooey, softer popcorn. Place 3 c. of the baked popcorn in a bowl. Melt Baker's chocolate and pour over the 3 c. of caramel popcorn. Add 1/2 c. peanuts and stir to incorporate, then let the chocolate set. I put mine in the refrigerator just until the chocolate solidified. Add chocolate popcorn back into the caramel popcorn and toss to mix. Serve or give away immediately, because this stuff is best when fresh! Then divvy it out into jars for gifts or just munch to your heart's content!