Resveratrol Crunch N Munch Recipes

RESVERATROL CRUNCH-N-MUNCH

Steps:

• Rinse your fruit and dry it completely on soft kitchen towels. (the fruit must be dry before mixing with the chocolate and nuts to keep them from getting soggy).
• Place the blueberries and grapes into a mixing bowl or large ziploc bag.
• Add the walnuts, peanuts, and dark chocolate and then gently toss around to coat everything in the salt from the peanuts.
• Store in the fridge and enjoy a handful for dessert or a snack!

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.

CRUNCH 'N MUNCH

Steps:

• 1. Preheat oven to 335^. Line a large cookie sheet with sides with non-stick foil. Place all the dry ingredients in a large bowl.
• 2. In a measuring cup combine the maple syrup, honey and cinnamon. Combine to blend. Pour evenly over dry ingredients in the bowl; stir until all the ingredients are moistened well.
• 3. Pour mixture in prepared pan and spread out evenly. Bake for 25 minutes. Stir with a wooden spoon and bake another 15 minutes until golden brown and dry..do not burn. Remove from oven and let cool COMPLETELY . Then remove by picking up the foil edges. Gently break into pieces and place on serving dish. Remember to save the crumbs for other recipes.