Homemade Buncha Crunch Recipes

DELICIOUS POPCORN CRUNCH

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.

NESTLE BUNCHA CRUNCH COOKIES

Steps:

• In the bowl of a stand mixer, cream the butter and sugars together.
• Add in the eggs and vanilla and beat until everything is evenly combined.
• Add in the flour, baking soda, and salt and beat until well incorporated.
• Use a sturdy spatula to gently stir in the candy pieces until evenly distributed throughout the dough.
• Bake at 350 degrees for 10-12 minutes.

HOMEMADE BUNCHA CRUNCH

Steps:

• pour your cereal into a ziploc bag, and then in a microwave safe bowl melt your chocolate and coconut oil and stir to combine.
• Pour the chocolate onto the cereal, shaking vigorously until it is evenly coated, and then transfer to a baking sheet lined with parchment paper. Put in fridge until chocolate has hardened.

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.