Crunchandmunch 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!

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.

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!

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!