DELICIOUS POPCORN CRUNCH
Popcorn and candy in a candy sauce. Great for the holidays! Not too chewy and won't stick to your teeth (unless you overcook the sauce)! You can customize the candy, dried fruit, and nuts to what you like. Canadian Smarties® can be used instead of M&M's®. I've known people to press the mixture into a cake pan and cut pieces, too.
Provided by Canadian Jewel
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h25m
Yield 15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 348 calories, Carbohydrate 45 g, Cholesterol 33.5 mg, Fat 19.3 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 9.2 g, Sodium 98.5 mg, Sugar 30.6 g
BUTTERCRUNCH POPCORN
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
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.
BUFFALO POPCORN
Steps:
- Heat the wing sauce and butter in a small saucepan over medium heat until the butter melts. Pour the sauce over the kettle corn in a large bowl and stir to coat. Sprinkle with the blue cheese powder and toss. Enjoy.
MACADAMIA BUTTER CRUNCH POPCORN
Provided by Food Network
Categories dessert
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F.
- Divide the popcorn and nuts between 2 ungreased 13- by 9-inch rectangular pans. Make sure the popcorn and nuts are evenly mixed.
- In a medium saucepan, cook the brown sugar, butter, corn syrup, and salt over medium heat, stirring constantly until bubbly around the edges. Continue cooking for 5 more minutes, and then remove the pan from the heat. Stir in the baking soda until foamy. Pour the mixture over the popcorn and nuts, stirring until the corn is well coated. Bake, uncovered, for 1 hour, stirring every 15 minutes.
MACADAMIA BUTTER-CRUNCH POPCORN
Pair this buttery, nutty, crunchy treat with our Chocolate-Almond Popcorn.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 30 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 4 minutes. Stop stirring; continue cooking until mixture lightens in color, 5 minutes more. Remove from heat; stir in baking soda.
- Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.
BUTTERSCOTCH POPCORN BARS
"Dotted with peanuts and raisins, these chewy squares are easy to mix up on the stovetop when I know the grandchildren are on the way," writes Carol Stone of Waverly, Tennessee.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the popcorn, peanuts and raisins. In a large saucepan over low heat, melt butter. Stir in the marshmallows and chips until melted and smooth. Pour over popcorn mixture and stir until evenly coated. Immediately pour into a greased 13-in. x 9-in. pan and press down evenly. Cool before cutting.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 74mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER POPCORN CRUNCH
This sweet, crunchy mix from LaVonne Smith in Kennebec, South Dakota makes a great family snack to munch while watching Christmas movies or trimming the tree.
Provided by Taste of Home
Categories Snacks
Time 1h20m
Yield about 4 quarts.
Number Of Ingredients 8
Steps:
- In a large bowl, combine popcorn and pretzels; set aside. In a small saucepan, combine the sugar, honey and corn syrup. Bring to a boil; cook and stir for 2 minutes or until sugar is dissolved. , Remove from the heat. Stir in peanut butter and vanilla. Pour over popcorn mixture and toss to coat. Pour into two greased 15x10x1-in. baking pans. , Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool for 10 minutes. Break into clusters; place in a large bowl. Add chocolate-covered peanuts; mix well. Cool completely.
Nutrition Facts :
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