Macadamia Butter Crunch Popcorn Recipes

CINNAMON TOFFEE BUTTER CRUNCH WITH MACADAMIA NUTS

Steps:

• Melt butter in a large saucepan.
• Add sugar, corn syrup, and water.
• Cook over medium heat, stirring now and then, to hard-crack stage (300 F on your candy thermometer)- watch carefully after temperature reaches 280°F.
• Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 inch pan.
• Cool thoroughly.
• Turn out on waxed paper; spread top with the melted chocolate; sprinkle with half the finely chopped nuts.
• Cover with waxed paper; invert; spread with melted cinnamon chips.
• Sprinkle top with remaining nuts.
• (Unless you want to get creative and swirl 1/2 of each(melted chocolate and melted cinnamon) into each other!).
• If necessary, chill to firm.
• Break into pieces.

BUTTERCRUNCH POPCORN

Steps:

• Heat oven to 250 degrees F.
• Grease a 14x10" roasting pan.
• Pop the popcorn.
• Put the nuts and popcorn in a very large bowl.
• Bring the brown sugar, corn syrup and butter to boil, stirring until the sugar is dissolved.
• Reduce the heat and cook for 5 minutes.
• Remove from heat.
• Stir in the butterscotch chips, vanilla, baking soda and salt until everything is blended and smooth.
• Working quickly, and using two wooden spoons, pour the syrup over the popcorn and nuts.
• Stir to coat thoroughly.
• Pour the mixture into the pan.
• Bake for 45 minutes, stirring occasionally.
• Remove from the oven, cool mixture in pan for about 15 minutes.
• Turn the mixture out of pan onto foil to cool completely.
• Break the popcorn into smaller pieces.
• Store in an airtight containers in cool dry place.

PEANUT-POPCORN BALLS

Steps:

• Preheat oven to 225°F. Place popcorn in a large bowl. Melt butter in a medium heavy saucepan over medium heat. Stir in brown sugar and corn syrup; cook, stirring occasionally, until thoroughly combined. Increase heat to high; bring to a boil without stirring. Cook until mixture registers 245° to 248° on a candy thermometer, 2 to 4 minutes.
• Turn off heat; stir in molasses, salt, and baking soda to completely combine. Keep stirring until mixture turns very foamy and lightens in color and bubbles up quite a bit.
• Pour hot syrup over popcorn mixture and immediately sprinkle peanuts over top; stir until all kernels and nuts are coated. Let stand briefly. Meanwhile, put on a pair of rubber gloves and spray them with cooking spray (this isn't required, but it will help protect your hands from the heat, and it's important to work while the mixture is still warm).
• Working quickly, use your hands to form mixture into balls, each about 1 cup in volume (if you have a 1-cup scoop, use that!). Transfer balls to a parchment-lined baking sheet. Once all have been formed, go back and use your hands to press them into tighter balls, so they really hold together. Let stand 15 minutes.
• Bake 45 minutes. (If one or two balls fall apart during baking, let cool briefly, then re-form.) Let cool completely. Store in an airtight container at room temperature up to 2 weeks.