Crunch 'N Munch Buttery Toffee Popcorn with Peanuts copycat recipe by Todd Wilbur
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Crunch 'N Munch Buttery Toffee Popcorn with Peanuts

Score: 5.00. Votes: 1
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Look at what F. W. Rueckheim started. He was the guy who, back in the late 1800s, made candy-coated popcorn a national treasure with the invention of Cracker Jack. Now we've got Fiddle-FaddleScreaming Yellow Zonkers, Crunch 'n Munch so many other candy-coated popcorns. Sure, these other varieties don't have the traditional prize inside the box, but let's face it, those prizes are pretty weak compared to what used to be found at the bottom of a box of Cracker Jack when I was a kid. And the old-fashioned molasses formula used on Cracker Jack just doesn't have the appeal of some of the other tantalizing candy coatings on popcorn today. Butter toffee is a good example, so that's what I've reverse-engineered for you here. It's a simple recipe that makes a finished product so tasty you'll have to beg someone to take it away from you before you finish the whole bowl by yourself. All you need is a candy thermometer, some microwave popcorn, and a few other basic ingredients to re-create a home version of popcorn heaven.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 8 cups popped microwave popcorn (natural flavor)
  • 1/4 cup Spanish peanuts
  • 1/2 cup butter (1 stick)
  • 1/2 cup granulated sugar
  • 1/4 cup light corn syrup
  • Do This
    • Restaurant/Brand
      Crunch n' Munch
    • Instructions

      1. Spread the popcorn and peanuts on a baking sheet and keep warm in your oven set to 300 degrees F while you prepare the butter toffee. You don't need to preheat the oven.

      2. Melt the butter in a medium saucepan over medium/low heat.

      3. Add the sugar and corn syrup and simmer, stirring occasionally. Pop a candy thermometer into the mixture and watch it closely.

      4. When the thermometer reaches 300 degrees F 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.

      5. Pour the coated popcorn and peanuts onto wax paper or a silicone pad. When cool, break up the chunks into bite-size pieces and store it all in a covered container.

      Makes 8 cups.

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Score: 5.00. Votes: 1
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Heather Goodman
Oct 26, 2006, 22:00


I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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