Nutty Popcorn Crunch
- 8 cups popped corn (about 1/2 cup unpopped)
- 2 cups salted peanuts
- pecan halves
- walnuts or cashews
- 1 1/2 cups granulated sugar or 3/4 cup granulated sugar and 3/4 cup packed brown sugar
- 1/2 cup light corn syrup
- 1/3 cup water
- 1/4 teaspoon salt
- 1/3 cup butter
Level of difficulty Average
Preparation time 20mins
Cooking time 15mins
Cost Average budget
Place popped corn and peanuts in large bowl. Heat sugar, corn syrup, water and salt to boiling in heavy saucepan over medium-high heat, stirring frequently. Cook, stirring frequently, until candy thermometer registers 260 degrees (or until small amount of mixture dropped into very cold water and forms a hard ball).
Reduce heat; stir in butter until melted. Pour syrup i thin stream on popcorn and peanuts, stirring until well coated. Spread mixture on ungreased baking sheet. Cool completely; break into small pieces.
You don't have to go to the movies to enjoy popcorn - it's easy and fun to make at home. Just heat 1/4 cup vegetable oil in a large skillet or popcorn popper until hot, 2 to 3 minutes. Drop 3 or 4 kernels of popcorn into skillet. When they begin to sizzle and pop, add 1/2 cup kernels and reduce heat to medium-low. Cover and shake gently until the popping stops. (To keep unpopped kernels fresh and moist, store them covered in refrigerator.)
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.