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Crunch And Munch

Crunch And Munch - recipe card
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Crunch And Munch is a delightful Chinese-American snack that combines crispy, caramelized popcorn with crunchy peanuts, creating a sweet and salty treat with an irresistible texture. This stovetop version delivers a glossy, golden coating that shatters with every bite, perfect for parties, gifting, or a quick indulgence.

Ingredients

Scale
  • 8 cups plain popped popcorn (popped from 1/3 cup popcorn kernels; about 1.5 oz or 42g raw kernels)
  • 1 cup dry-roasted unsalted peanuts (5 oz / 142g)
  • 1/2 cup unsalted butter (4 oz / 113g; 1 stick)
  • 1 cup packed light brown sugar (7 oz / 198g)
  • 1/4 cup light corn syrup (3 oz / 85g; helps prevent crystallization)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking soda

Instructions

  1. Prepare all ingredients and equipment before beginning. Pop the popcorn (using your preferred method: stovetop, air popper, or microwave) and measure out exactly 8 cups, removing any unpopped kernels. Place the popped popcorn and peanuts in a large, heatproof bowl (stainless steel or glass works best; do not use plastic as it may warp). Set a sheet pan lined with parchment paper and lightly greased with non-stick spray nearby.
  2. Line a separate large sheet pan with parchment paper and lightly grease the parchment with non-stick cooking spray to prevent sticking. Set aside for the finished caramel corn.
  3. In a medium heavy-bottomed saucepan (3-quart capacity or larger), melt the butter over medium heat. Add the brown sugar, corn syrup, and fine sea salt. Whisk until smooth and the sugar is fully moistened, about 30 seconds. Do not let the mixture boil yet.
  4. Clip a candy thermometer to the side of the saucepan, ensuring the probe is submerged in the liquid but not touching the bottom of the pan. Increase heat to medium-high and bring the mixture to a vigorous boil, stirring constantly with a heatproof spatula. Watch carefully: the caramel will darken slightly.
  5. Cook the caramel, stirring frequently, until the thermometer registers exactly 250°F (121°C) — this is the firm ball stage. This typically takes 5 to 8 minutes from boiling. If you do not have a thermometer, test by dropping a small spoonful into a glass of cold water; it should form a firm, malleable ball that holds its shape when removed.
  6. Immediately remove the saucepan from the heat. Quickly stir in the baking soda (the mixture will foam up vigorously). Whisk for 5 to 10 seconds until the foam is uniform. The baking soda reacts with the acid in the corn syrup, creating tiny air pockets that make the caramel light and crisp.
  7. Working quickly and carefully (the caramel is extremely hot), pour the hot caramel mixture over the popcorn and peanuts in the bowl. Use a silicone spatula to gently fold and toss until all pieces are evenly coated. Avoid crushing the popcorn. Do this as fast as possible while the caramel is still fluid.
  8. Transfer the coated mixture to the prepared parchment-lined sheet pan. Spread into an even layer about 1/2 inch thick. Use two forks or your fingertips (if cool enough) to separate any large clumps. Do not press down too firmly — you want clusters, not a solid block.
  9. Allow the Crunch And Munch to cool completely at room temperature without disturbing it. This takes about 20 to 30 minutes. During cooling, the caramel hardens into a brittle shell. Do not refrigerate, as condensation can make it sticky.
  10. Once fully cooled, break the snack into bite-sized clusters by hand or with a spatula. Serve immediately or transfer to an airtight container. Store at room temperature for up to 5 days — do not refrigerate, as moisture can ruin the crunch.
  11. For extra flavor variation, you can add 1/2 teaspoon vanilla extract along with the baking soda, or sprinkle with a pinch of flaky sea salt after spreading. These additions are optional but enhance the sweet-salty balance.

Notes

Store Crunch And Munch in an airtight container at room temperature for up to 5 days. Do not refrigerate, as moisture will cause the caramel to become sticky and lose its crunch. For longer storage, freeze in a sealed freezer bag for up to 3 months; thaw at room temperature for 15 minutes before serving. To re-crisp if needed, spread on a sheet pan and bake at 250°F (121°C) for 5 to 7 minutes, then cool completely.

Nutrition

Keywords: Crunch And Munch, popcorn snack, caramel popcorn with peanuts, Chinese-American candy, sweet and salty treat, stovetop caramel recipe, easy party snack, homemade popcorn snack, peanut popcorn, crunchy snack

Find it online: https://copycatkitchenco.com/crunch-and-munch-popcorn/