Best 7 Popcorn Nut 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.

MACADAMIA BUTTER CRUNCH POPCORN

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

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.

POPCORN NUT TREAT

Steps:

• In a large bowl, combine the popcorn, cereal and nuts. In a microwave-safe bowl, heat butter and honey until butter is melted; stir until smooth. Pour over popcorn mixture and toss to coat., Transfer to two ungreased 15x10x1-in. baking pans. Bake at 350° for 15-20 minutes or until popcorn is golden brown, stirring every 5 minutes. Cool, stirring occasionally.

POPCORN NUT CRUNCH

Steps:

• Cream together butter and sugar until light and fluffy.
• In separate bowl, toss popcorn and nuts. If nuts are very large, then coarsely chop.
• Add creamed mixture to popcorn and nuts.
• Combine until coated.
• Lightly spray large baking sheet with nonstick cooking spray.
• Spread mixture evenly in a single layer.
• Bake at 350 for 10 minutes, until crisp.

POPCORN CRUNCH

Steps:

• Preheat conventional oven to 350 degrees. Oil a large baking sheet and a large spoon. Set aside.
• Stir sugar, corn syrup and water together in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent power in a high-power microwave oven for 4 minutes. Stir.
• Cover tightly with microwave plastic wrap. Cook for 31 minutes.
• While syrup is cooking, place pecans on a baking sheet and bake for 10 minutes, stirring once. Set aside.
• Remove syrup dish from oven. Prick plastic to release steam. Uncover and let stand for 2 minutes. Use the spoon to carefully stir in popcorn and nuts. Let stand for 5 minutes, turning the popcorn over in the mixture from time to time to make sure that the popcorn and the nuts are well coated.
• Spoon the mixture out onto the baking sheet. Use the back of the spoon to spread the popcorn mixture into an even layer. Let harden and cool, about 15 minutes.
• When cool, break into chunks with a wooden mallet or rolling pin. Store in an airtight container.

POPCORN NUT CRUNCH

Steps:

• Place the popcorn and nuts in a slightly greased 5 quart dutch oven.
• Bake at 250 for 20 minutes.
• Meanwhile, in a medium saucepan, combine sugar, corn syrup and butter; bring to boil over medium heat, stirring constantly.
• Cook, without stirring now, until a candy thermometer reads 290 (soft ball stage).
• Remove from heat, stir in vanilla and cinnamon.
• Pour a small amount at a time over popcorn mixture, stirring constantly until the mixture is well coated.
• Immediately spread on greased baking sheets.
• Cool; break into pieces.
• Store in airtight containers.