Monster Munch Recipes

Steps:

• Heat the oil in a large heavy-bottom pot over medium heat until very hot and shimmering. Add the popcorn and immediately cover with a lid. Shake the pot constantly, holding the lid on with a heatproof holder, until the popping starts, about 1 minute. Reduce the heat to medium and continue to shake the pot until the popping slows to just a few per 5 seconds, 1 to 2 minutes more. Remove from the heat and let stand for another minute to allow any last kernels to pop.
• Spray a very large bowl with nonstick cooking spray. Put the popcorn in the bowl and remove any unpopped kernels. Add the peanuts. Spray a rubber heatproof spatula with the cooking spray and place next to the bowl.
• Combine the brown sugar, butter, corn syrup and salt in a medium saucepan and set over medium heat. Cook, stirring, until melted and the edges of the mixture begin to bubble. Clip a candy thermometer to the pan so the bottom of the thermometer is resting in the sugar syrup but not touching the bottom of the pan. Boil, stirring, until the thermometer registers 300 degrees F (the hard-crack stage), about 8 minutes.
• Turn off the burner and add the vanilla. Stir briefly--about 5 seconds--being careful not to burn yourself as the mixture bubbles up.
• Immediately pour the caramel evenly over the popcorn and quickly stir with the prepared rubber spatula until the pieces are mostly separated, about 3 minutes. Pull apart any larger clumps, being careful because the caramel will still be hot in spots. Stir in the apple chips.

Steps:

• In 4-quart microwavable bowl, mix cereal, popcorn, cashews and pumpkin seeds; set aside.
• In medium microwavable bowl, microwave butter, brown sugar, corn syrup and vanilla uncovered on High about 2 minutes or until mixture is boiling, stirring after 1 minute; stir in pumpkin pie spice. Pour over cereal mixture, stirring until evenly coated.
• Microwave 5 to 6 minutes, stirring and scraping bowl after every minute. Spread on waxed paper to cool, about 15 minutes, stirring occasionally to break up.
• Stir in candy corn. Store in airtight container.

Steps:

• Mix cereal, popcorn, pumpkin seeds, and peanuts together in a 4-quart microwaveable bowl.
• Microwave butter, brown sugar, corn syrup, and vanilla extract together in another microwave-safe bowl, uncovered, on high power until boiling, about 2 minutes, stirring after 1 minute. Stir in pumpkin pie spice. Pour over cereal mixture and stir until evenly coated.
• Microwave cereal mixture, 5 to 6 minutes, stirring and scraping down the bowl every minute.
• Spread on waxed paper to cool, about 15 minutes, stirring occasionally to break up. Stir in candy corn.

Steps:

• In a large skillet, saute seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15x10x1-in. baking pan. Sprinkle with salad dressing mix; stir to coat. Spread in a single layer. Bake at 325° for 10-15 minutes or until crisp. Store in an airtight container for up to 3 weeks.