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    You are in: Home / Recipes / Crunch and Munch Recipe
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    Crunch and Munch

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    BrendaM's Note:

    This recipe is from topsecretrecipes and tastes just like the Crunch n Munch you buy.. maybe even better.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spread popcorn and peanuts on a baking sheet and keep warm in your oven set to 300 degrees while you prepare the butter toffee.
    2. 2
      You don't need to preheat the oven.
    3. 3
      Melt the butter in a medium saucepan over medium/low heat.
    4. 4
      Add sugar and corn syrup and simmer, stirring occasionally.
    5. 5
      Pop a candy thermometer into the mixture and watch it closely.
    6. 6
      When the thermometer reaches 300 degrees pour the candy over the warm popcorn and peanuts.
    7. 7
      Stir well so that the candy coats the popcorn.
    8. 8
      Put the popcorn back into the oven for 5 minutes, then stir it again to coat the popcorn.
    9. 9
      Repeat if necessary to thoroughly coat all of the popcorn.
    10. 10
      Pour coated popcorn and peanuts onto wax paper.
    11. 11
      When cool, break up the chunks into bite-size pieces and store it all in a covered container.

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    Ratings & Reviews:

    • on March 22, 2011

      This recipe was created by Todd Wilbur for his book "Top Secret Recipes Unlocked" (Penguin/Putnam 2009)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2007

      55

      This tastes exactly like crunch n munch. I didn't have the spanish peanuts so I used regular ones. It was really simple and my kids (and I) couldn't stop eating it. I will make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Crunch and Munch

    Serving Size: 1 (49 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 237.0
     
    Calories from Fat 127
    53%
    Total Fat 14.1 g
    21%
    Saturated Fat 7.6 g
    38%
    Cholesterol 30.5 mg
    10%
    Sodium 109.4 mg
    4%
    Total Carbohydrate 27.6 g
    9%
    Dietary Fiber 1.5 g
    6%
    Sugars 15.5 g
    62%
    Protein 2.3 g
    4%

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