Crunch n Munch Recipe Clone Buttery Toffee Popcorn

This isn’t a dead on taste match for Crunch n Munch but it’s excellent butter toffee popcorn. I believe it’s much better than Crunch & Munch! Story time. I started looking for a way to make a Crunch n Munch clone one day have I had a craving for it. I got up from editing, put some close on, because who doesn’t edit in the their pj’s?

Anyway I hop in the jeep and drive to my friendly neighborhood grocery store and buy the last box on the shelf. I get home and the box is not only opened, but half the popcorn has been eaten.

Of course I was ticked that I wasted, gas, time, and money plus I didn’t get to knock out my cravings. By the way, people who do that please stop. I once bought a VCR that had been replaced with a old one and returned…but I digress. lol

Crunch n Munch comes in several varieties, my interest here is the toffee and caramel.

The difference in my opinion is in the caramelization. Let me explain. Caramel corn is darker brown which means it has deeper caramel flavor. Toffee is much lighter in color; flavor. They are equally good to me but fulfill different cravings or taste.

Of Crunch n Munches many varieties I prefer the toffee one. It’s sweet, creamy and has a pleasing finish.

Crunch and Munch has been around since 1966 and here’s a fun fact in the year 2000 the New York Yankees swapped out the American Classic cracker jacks for the buttery toffee treat. Ouch. But people got all outraged because you know, tradition. So with their tail between their legs the famed baseball organization switched back to cracker jacks.

Buttery Toffee Popcorn
Crunch n Munch Recipe Clone

1/3 cup of un-popped yellow popcorn
1 Tablespoon vegetable oil
1/4 cup of unsalted peanuts (optional)
1/2 cup butter
1/2 cup sugar
1/4 cup light corn syrup
1/8 teaspoon salt
1/8 teaspoon vanilla extract

Preheat oven to 300 degrees Fahrenheit. In a large microwave safe bowl add popcorn and vegetable oil and stir well. Place in microwave and pop on high until pops become 3 seconds apart. Discard all un-popped kernels. Move popped popcorn to a 9 by 13 glass baking dish. Add peanuts if using. Place dish in preheated oven.

In a medium sauce pan over low heat, place a candy thermometer on the inside, edge of pan. Add butter, corn syrup, sugar, and salt. Stir until the temperature is close to 300 degrees. Grab prepared popcorn and set it next to the stove. Add vanilla to pot and stir. When 300 degree is reached pour mixture over popcorn and stir.

You won’t be able to get everything coated. Place in oven and bake 5 minutes, remove, stir. Do this until you get good coverage.

Pour and spoon popcorn out onto a silpat or parchment paper. Break up pieces. Place in zip top bags, or place in bowl and cover with plastic wrap. Enjoy.