Macadamia Butter Crunch Popcorn Recipes

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OLD-FASHIONED BUTTER CRUNCH



Old-Fashioned Butter Crunch image

Provided by Food Network

Time 1h

Number Of Ingredients 8

16 tablespoons (2 sticks) unsalted butter
1 1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup toasted almonds, chopped, about 4 ounces
12 ounces semisweet chocolate, tempered
1 cup toasted almonds, chopped, about 4 ounces
One 12 x 18-inch pan, buttered and lined with buttered foil, plus 2 large cutting--boards, jelly-roll pans, or cardboard pieces, covered with parchment.

Steps:

  • To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

HERBED BUTTER POPCORN



Herbed Butter Popcorn image

Provided by Patrick and Gina Neely : Food Network

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 4

10 cups air-popped popcorn or plain store-bought popcorn
4 tablespoons melted butter
1/4 cup sliced fresh chives
Kosher salt and freshly ground pepper

Steps:

  • Add the popcorn to a large bowl. Combine the butter and chives together. Drizzle the popcorn with the melted herb butter and season with salt and pepper.

BUTTERCRUNCH POPCORN



Buttercrunch Popcorn image

I got this recipe from a friend. I first had this at her house and was scribbling the recipe down almost immediately. We don't always have butterscotch chips, milk chocolate chips work well with the recipe too.

Provided by Mirj2338

Categories     Candy

Time 55m

Yield 4 quarts

Number Of Ingredients 9

1/2 cup unpopped popcorn
1 cup light brown sugar, packed
1/2 cup light corn syrup
1/2 cup butter or 1/2 cup margarine
1/4 cup butterscotch chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups peanuts or 2 cups almonds, toasted

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



Peanut-Popcorn Balls image

For anyone who grew up loving Cracker Jack, Crunch 'n Munch, or Fiddle Faddle, our caramel-coated peanut-popcorn balls are like edible time machines. A little baking soda in the caramel keeps it light and lacy, and baking the balls after forming helps set and dry them, so they end up crisp, not tacky. Wrap them in plain parchment and striped waxed paper for the full bonbon effect.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 1h10m

Yield Makes 14

Number Of Ingredients 9

14 cups Popped Popcorn (from 1/2 cup kernels)
4 tablespoons unsalted butter
1 1/4 cups packed light-brown sugar
1/3 cup light corn syrup
2 tablespoons unsulfured molasses
2 teaspoons kosher salt (we use Diamond Crystal)
1/4 teaspoon baking soda
1 cup roasted red-skinned salted peanuts or cocktail peanuts
Vegetable-oil cooking spray, for gloves

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.

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