Crunch and Munch

Recipe by BrendaM
READY IN: 20mins




  • 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.