CopyKat Recipes » Snacks

Crunch and Munch – caramel style popcorn you can make at home with our recipe.

Stephanie — Tue, 19 May 2009 23:09:19 +0000

This is a wonderful (BUT VERY ADDICTIVE) snack that tastes just like products from the store. I use as many “LITE” products as I can find to help reduce the calories and it doesn’t seem to take away from the taste. This is a great holiday snack. Enjoy and Good Snacking.

2 packages microwave popping popcorn (or 5 quarts of popped corn)
1/2 cup lite butter (1 stick)
1 cup brown sugar
1/4 cup Karo syrup
1 Pinch or two of salt (optional and per your taste)
1 tsp. vanilla
1 tsp. baking soda (can be adjusted down to be less foamy per your taste)
2 cups shelled peanuts (or cashews)

Spray a large turkey roaster with cooking spray.
Pop the corn in microwave, remove all unpopped kernels and pour into the roaster.
Pour 2 cups peanuts on the top and try not to let too many fall to the bottom. (If they fall to the bottom, they do not get syrup and will not adhere to popcorn.)
Preheat oven to 250 F.
Melt butter in large saucepan (Large pan; because it foams up at the last step and you need that extra size).
To that add Brown Sugar, Karo Syrup and Salt. Keep stirring and bring to a boil. Do not leave syrup unattended at any time.
When it starts to boil, let it boil for 2 minutes undisturbed (no stirring allowed). Make sure you time it otherwise the sugar could burn.
Then turn off burner but leave pan on heat. Add vanilla and stir slightly until it boils again.
Remove pan from heat and add soda, stirring vigorously to distribute evenly. Be careful not to let it overflow because the soda will make it foam up.
While it is still foaming up, pour syrup over peanuts/popcorn and use large wooden spoon to mix thoroughly to ensure all pieces have some syrup.
Put roaster in oven for up to 1 hour, 15 minutes. Stir mixture every 15 minutes until it begins to feel crunchy, then flatten popcorn down on cold countertop and let rest for about 30 minutes (or until cooled).
After 30 minutes break into clumps and put in air-tight jar or bag. Humidity will make product soggy if you leave overnight. If this should happen, just repeat oven procedure, till it gets crunchy again.

Be extremely careful when working with the hot syrup. Its temperature is very high and can cause serious burns if spilled. This snack can also be made way ahead of time if kept in an air-tight container. It keeps very well! But… hide it or it will be gone before you know it. LOL LOL

Thanks to dewdropflower for sharing this recipe.

Roasted Pumpkin Seeds

Stephanie — Mon, 04 May 2009 00:54:57 +0000

Don’t buy these in a package, make them at home. They taste so much better! Besides you need to do something with those seeds after you carve that pumpkin.

2 C. pumpkin seeds
1 1/2 Tbsp. melted butter
1 1/4 tsp. salt

Separate the seeds from the fibers. Spread seeds on a cookie sheet. Pour melted butter over seeds and sprinkle with salt.

Bake in a 350 degree oven until the seeds are dried out and crispy brown. Stir occasionally to toast evenly. Time will vary on the seeds, but should take around 30 minutes.

Fat Ronnie’s Fried Onion Rings – a blast from the past

Stephanie — Sun, 03 May 2009 19:32:32 +0000

Between 1974 – 1976 in Topeka Kansas when our family was young we would stop for a bag of onion rings before we spend the day at the pool. The onion rings were always served in a brown paper bag.

2 C. Flour
1 1/2 tsp. Salt
1 tsp. Ground Pepper
1/2 tsp. Baking Powder
1 C. Buttermilk
1 Large Sweet Onion (sliced 1/2″ wide)
Vegetable Oil for Deep Frying

Place buttermilk in one bowl and set aside. Mix flour, salt, pepper, and baking powder in separate bowl. Heat oil at 375 for frying.

Dredge onion rings in flour mixture first, then dip in butter milk and then coat with flour mixture again. Place onion rings in hot oil and do not crowd onion rings. When onion rings are golden brown remove from oil and drain. More salt may be added to your taste.

Sugared Nuts

Stephanie — Fri, 27 Mar 2009 15:29:47 +0000

A favorite at my local fairs and airports these sweet and salty nuts will delight your family and guests.

1 lb. nuts of your of peanuts, pecans, almonds
1 Tbsp. water
1 egg white
1 C. sugar
1 tsp. salt
1 tsp. cinnamon

Preheat oven to 300 degrees. Beat egg white and water until frothy, but not stiff. Add nuts and stir until well coated. Combine sugar, salt, and cinnamon and add to nuts, stirring until coated. Spread out onto greased cookie sheet. Bake for 30 minutes, stirring twice. Cool on waxed paper and then break apart, storing in air-tight containers.

Homemade Beef Jerky Spicy

Stephanie — Fri, 27 Mar 2009 15:09:34 +0000

This is a spicy version of home made beef jerky. Recipe by Judy Chatham 2000.

3 lbs. – 4 lbs. Lean Rump Roast (sliced 1/8″ thick by 2 – 2 1/2″ wide strips)
1/2 C. Soy Sauce
1/4 C. Teriyaki Sauce
1/2 tsp. Garlic Salt
1 1/2 tsp. Liquid Smoke
2 Tbs. Oriental Sweet Chili Sauce
1/4 c. Brown Sugar
1 tsp. Fresh Ground Pepper

Mix together all ingredients and pour over sliced beef.

If you are using a food dehydrator follow manufacture’s directions.

If you do not have a dehydrator you may use your oven. Turn the oven on low 150 -175. the temperature should not go over 175. The Strips of beef may placed on a cooling rack that has been set on top of a jelly roll pan. The jelly roll pan will collect the liquid and the cooling rack will let the air circulate for better drying. When placing the strips on the cooling rack do not over crowd the pieces. Turn the strips two or three times during drying.

This method will take 6 to 8 hours depending on the thickness of the meat

Ranch Pretzels

Stephanie — Fri, 27 Mar 2009 14:09:34 +0000

Pretzels are an inexpensive snack food, but they do not have to be boring. With a few added ingredients you can make your pretzels taste extra special.

1 Pkg. Pretzels 15 oz (small size)
1 Envelope Ranch Salad Dressing Mix (3 Tbs.)
1/2 C. Vegetable Oil
1 1/2 tsp. Dill Weed
1 tsp. Garlic Powder

Sprinkle Ranch dressing in bowl, add oil, dill weed, and garlic powder mix well. Place pretzels in small roaster or 13 x 9 inch cake pan. Pour oil and dressing mixture over pretzels and mix through pretzels. Place in preheated oven at 200 for 1 hour. Stir every 15 minutes.

These little exciting treats are very satisfying and you can not just eat one!

Houston’s Honey Mustard

Stephanie — Fri, 27 Mar 2009 13:25:22 +0000

Houston’s is known for their delicious food, their honey mustard is one of their most requested recipes. We hope you will make this at home. You can make this anytime and easily with ingredients in your kitchen. Best of all this stays fresh for about a week in the refrigerator. So make plenty! If Houston’s is in the name, you can’t go wrong. This is a recipe by a fellow viewer.

1 C. olive oil
1/4 C. cider vinegar
1 1/8 C. honey
6 oz. Dijon mustard
dash garlic salt
3/4 C. mayonnaise

Combine all ingredients and mix well. Allow to sit for at least 4 hours. This will keep for a couple of weeks. You can use this as a vegetable dip, sandwich spread, or a dip for chicken nuggets.

Chocolate Pop Corn – try this instead of caramel corn.

Stephanie — Fri, 27 Mar 2009 13:18:05 +0000

This is my Grandmother’s recipe. She would make chocolate covered popcorn as a special treat. You can make this quickly, and it isn’t too difficult to make. Who would have thought to have chocolate popcorn? This recipe is by Ethel Eynard. Jefferson City, Mo. 1968.

1 1/2 C. sugar
1/2 C. butter
3 Tbsp. cocoa (instant)
2 Tbsp. white Karo Syrup
1 tsp. vanilla

Combine all ingredients, except vanilla. Cook at a moderate boil. It is done when you can drop some in water and the water remains clear. Add vanilla to chocolate when done. Pour over popcorn and stir. Let stand for about 30 minutes.

Karo Syrup’s Easy Caramel Popcorn

Stephanie — Fri, 27 Mar 2009 13:11:45 +0000

This recipe came from a fellow viewer, that had almost given up hope on finding this recipe. Thanks to Jennifer we all can make easy Caramel corn.

3 qts. (12 cups) popped corn
3 C. unsalted mixed nuts (optional)
1 C. packed brown sugar
1/2 C. Karo light or dark corn syrup
1/2 C. margarine
1/2 tsp. salt
1/2 tsp. vanilla
1/2 tsp. baking soda

In a large shallow roasting pan combine popcorn and nuts. Place in 250* F. oven while preparing glaze. In heavy 2-qt. saucepan stir sugar, corn syrup, margarine and salt. Stirring constantly, bring to boil over medium heat. Without stirring, boil 5 min. Remove from heat, stir in vanilla and baking soda; pour over popcorn mixture, stirring to coat. Bake in 250* F. oven, stirring occasionally, for 1 hr. Cool; break apart and store tightly covered. 4 qts.

Auntie Anne’s Pretzels – make them just like they do with our recipe.

Stephanie — Thu, 05 Mar 2009 22:14:41 +0000

The longer and thinner you can make the dough rope, the more like Auntie Anne’s they will be. (Of course I don’t have the counter space!) I would like to thank Adrienne for this one! Many, many thanks.

1 1/2 C. warm water
1 1/8 tsp active dry yeast (1 1/2 pkg.)
2 Tbsp brown sugar
1 1/8 tsp salt
1 C. bread flour
3 C. regular flour
2 C. warm water
2 Tbsp baking soda
To taste, coarse salt
2 – 4 Tbsp butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often.

After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings:
After you brush with butter try sprinkling with coarse salt.

Or for Auntie Anne’s famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

Crispix Snibbles

Stephanie — Fri, 20 Feb 2009 16:43:08 +0000

Recipe from Virginia McDowell. Jefferson City, MO. 1996.

1 1/2 C. Brown Sugar
1 stick Butter
1/3 C. light Corn Syrup
1/2 tsp. Baking Soda
12 oz. Crispix
1 (12 oz.) can Roasted Salted Peanuts

In a large pan heat Crispix and peanuts. Bring to a boil the first three ingredients and when hot and bubble add 1/2 teaspoon baking soda. Pour over cereal, mix well. Put in a 250 degree oven, stirring occasionally, heat 15 to 20 minutes. Remove from oven and pour over cookie sheet to cool. Stir so it doesn’t stick together, and you can add additional nuts if you like.

Almond Roca Gourmet Popcorn

Stephanie — Fri, 20 Feb 2009 15:41:38 +0000

You can make this at home, for so much less than the in the store. This is a buttery and nutty candied pop corn.

3 quarts Popped Popcorn (plain)
1/2 C. Butter
1/2 C. Brown Sugar
1/2 C. Sugar
1/2 tsp. Salt
1/2 C. Light Corn Syrup
5 oz Bag Sliced Natural Almonds
1/4 tsp. Baking Soda
1 1/2 Tbsp. Butter Flavoring

Place popped popcorn in a large roasting pan that has been sprayed with a non-stick spray and set aside.
In saucepan on low heat mix sugars, butter, salt, and corn syrup. Let mixture come to a soft boil and place lid on pan for 30 seconds. Remove lid and stir with clean spoon. This is done so all sugar and salt crystals are dissolved and none get back in the mixture. Turn heat down and let boil gently with out a lid for 5 minutes stirring constantly.
When 5 minutes are up remove from heat and stir in baking soda. Syrup will foam but this is normal. Stir until baking soda is completely dissolved. Add butter flavoring and stir. Pour over popcorn slowly stirring popcorn constantly, coating all the popcorn gently. When popcorn is coated, pour almonds in and stir well. Place in a preheated oven at 225 degrees for 1 hour. Popcorn needs to be stirred and mixed through every 15 minutes. When popcorn is finished baking pour onto a none stick service and let cool.

Chex Party Mix – it is easy to make.

Stephanie — Fri, 13 Feb 2009 18:50:43 +0000

Home made Chex Mix is easy to make, so you don’t have to buy the prepackaged stuff. In fact the kind you make in the oven tastes better! My Mom always made this at Christmas.

6 Tbsp. butter
4 tsp. Worcestershire sauce
1 tsp. garlic salt
2 C. wheat Chex
2 C. corn Chex
3/4 C. salted nuts
3/4 C. pretzels

Melts butter in a large shallow pan, and add Worcestershire sauce. Stir in cereals, nuts, and pretzels. Sprinkle with garlic salt. Heat oven to 250 degrees, and heat mixture for 45 minutes, stirring every 15 minutes. When done spread out on paper towels and allow to cool.

Crunch n’ Munch Butter Toffee Pretzels

Stephanie — Fri, 13 Feb 2009 18:49:41 +0000

This are really tasty, and inexpensive to make. Perfect for a large party or gathering.

10 C. Regular Shaped Pretzels Salted
1/4 tsp. Salt
1/2 C. Butter
1/2 C. Sugar
1/2 C. Light Corn Syrup
1/2 C. Brown Sugar
1/4 tsp. Baking Soda
3 Tbsp. Butter Flavor

In a large baking pan that has been sprayed with a none stick spray pour pretzels and set aside.
In a sauce pan over low heat place corn syrup, sugars, salt, and butter mix well. When mixture is melted and starts to bubble lightly place lid on pan for 30 seconds. After 30 seconds remove lid and stir with a clean spoon. This action will help prevent any sugar or salt crystals from getting back into the syrup mixture. Turn temperature down and let boil gently for five minutes. Stir frequently while cooking.
When mixture has cooked for 5 minutes remove from heat add baking soda and stir. Make sure all baking soda has been mixed through, the sugar will foam and this normal. Add butter flavoring and stir well.
Pour hot toffee mixture over pretzels. Stir making sure all pretzels are coated.
Place pretzels in a preheated oven at 225 degrees. Every 15 minutes stir pretzels to coat with toffee mixture. Cook these for 60 minutes. When finished baking remove from oven and pour on to a none stick service. Plastic wrap works well and little mess to clean up.

Planters Trail Mix – why buy this, when you can make this at home, it’s easy to do.

Stephanie — Fri, 13 Feb 2009 15:17:21 +0000

This is so easy to make! You could have your kids help you, put all ingredients into a big plastic bag and let them shake it.

1 C. mixed nuts
1 C. dry roasted peanuts
1 C. M & M Candies (plain)
1 C. raisins

Either in a large bowl or plastic bag pour all ingredients in and mix.