↞ recipe box start page
Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
1/4 cup canola oil
3/4 to 1 cup popcorn (depending on the size of the pot you are using)
6 ounces caramel candies (unwrapped)
1/3 cup light corn syrup
1/2 cup Nutella
1 cup peanuts
1 cup M&Ms
Pour the canola oil in a heavy pot and add one kernel of corn. Cover and place over medium heat until the kernel of corn pops. Add the remaining popcorn, enough to cover the bottom of the pot and cover again. The popcorn will begin to pop (do not take off the lid!). Wait until the popping slows down, and then remove the pot from the heat. Only take off the lid once the popping stops, or you will have a mess on your hands.
Preheat the oven to 275. While the popcorn cools, line two baking pans or roasting pans with parchment paper. Transfer the popcorn to the two pans.
In a small sauce pan, combine the caramels and light corn syrup and cook over low heat. Stir frequently as the caramels melt and a thick sauce forms. Once the caramels are entirely incorporated, remove the pan from the heat, and stir in the Nutella. Pour the mixture over the popcorn and use a spatula to evenly coat all of the popcorn (do the best you can, if it’s lumpy at this point, it’s OK).
Place the pans in the oven and bake for about 30 minutes, stirring every 5-10 minutes. As the mixture bakes in the oven, the sauce will continue to soften and the popcorn will be easier to stir.
Immediately as the popcorn comes out of the oven, add the peanuts and M&Ms, and toss in the popcorn mixture. Allow the popcorn to cool, stirring every minute or two until the popcorn is slightly cooled. Allow to cool entirely before transferring the popcorn mixture to an airtight container or small cellophane gift bags.
view more member recipes
MONSTER MUNCH (Caramel Nutella Popcorn)
Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
1/4 cup canola oil
3/4 to 1 cup popcorn (depending on the size of the pot you are using)
6 ounces caramel candies (unwrapped)
1/3 cup light corn syrup
1/2 cup Nutella
1 cup peanuts
1 cup M&Ms
Pour the canola oil in a heavy pot and add one kernel of corn. Cover and place over medium heat until the kernel of corn pops. Add the remaining popcorn, enough to cover the bottom of the pot and cover again. The popcorn will begin to pop (do not take off the lid!). Wait until the popping slows down, and then remove the pot from the heat. Only take off the lid once the popping stops, or you will have a mess on your hands.
Preheat the oven to 275. While the popcorn cools, line two baking pans or roasting pans with parchment paper. Transfer the popcorn to the two pans.
In a small sauce pan, combine the caramels and light corn syrup and cook over low heat. Stir frequently as the caramels melt and a thick sauce forms. Once the caramels are entirely incorporated, remove the pan from the heat, and stir in the Nutella. Pour the mixture over the popcorn and use a spatula to evenly coat all of the popcorn (do the best you can, if it’s lumpy at this point, it’s OK).
Place the pans in the oven and bake for about 30 minutes, stirring every 5-10 minutes. As the mixture bakes in the oven, the sauce will continue to soften and the popcorn will be easier to stir.
Immediately as the popcorn comes out of the oven, add the peanuts and M&Ms, and toss in the popcorn mixture. Allow the popcorn to cool, stirring every minute or two until the popcorn is slightly cooled. Allow to cool entirely before transferring the popcorn mixture to an airtight container or small cellophane gift bags.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Caramel Apple Cake With Nutella Ganache
by sgre52160
Cake: 1 1/4 cup cake flour 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter, softened 3/4 cup granulated sugar 1 egg, room temperature
by sgre52160
Cake: 1 1/4 cup cake flour 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter, softened 3/4 cup granulated sugar 1 egg, room temperature
Caramel Nut Popcorn
by sgre52160
3 quarts freshly popped corn 1 cup unsalted, roasted cashews, salted roasted macadamia nuts, whole almonds and pecan halves 1 cup dark brown sugar 1/2 cup light corn syrup and unsalted butter 1 tb
by sgre52160
3 quarts freshly popped corn 1 cup unsalted, roasted cashews, salted roasted macadamia nuts, whole almonds and pecan halves 1 cup dark brown sugar 1/2 cup light corn syrup and unsalted butter 1 tb
Caramel Cashew Popcorn
by sgre52160
25 caramels, unwrapped (approximately 8 ounces) 1/2 cup light corn syrup 2 bags popped popcorn (or approximately 10-12 cups popped) 1 1/2 cups cashew halves and pieces Directions: Preheat the o
by sgre52160
25 caramels, unwrapped (approximately 8 ounces) 1/2 cup light corn syrup 2 bags popped popcorn (or approximately 10-12 cups popped) 1 1/2 cups cashew halves and pieces Directions: Preheat the o
Caramel Popcorn With Peanuts
by sgre52160
20 cups popped popcorn 1/2 cup unsalted butter, cut into pieces 1/2 cup molasses and packed brown sugar 1 tsp vanilla 3 cups dry roasted peanuts, unsalted 1 can sweetened condensed milk 1 tsp sa
by sgre52160
20 cups popped popcorn 1/2 cup unsalted butter, cut into pieces 1/2 cup molasses and packed brown sugar 1 tsp vanilla 3 cups dry roasted peanuts, unsalted 1 can sweetened condensed milk 1 tsp sa
view more member recipes
related CDKitchen recipes
Caramel Corn with Honey Peanuts
Cracker Jacks Caramel Popcorn
Old Dutch Caramel Corn
Mediterranean Magic Popcorn
Marshmallow Popcorn Balls
Cheese Popcorn
Cajun Popcorn
Chocolate Popcorn
Homemade Microwave Popcorn
Onion-Garlic Popcorn
Recipe Quick Jump