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Tiger Crunch Snack

Yields 20 cups
 
 
This addictive snack brings together sweet, salty and crunch into one harmonious bite! The batch size is extra large making it easy to share even if you really want to keep it all for yourself…Tiger Crunch Snack: Another tasty recipe from the SugarBaby Kitchen!
 
Prepare Popcorn
What You Need
3 Tbsp oil (canola or peanut whichever is preferred)
1 cup popcorn kernels
What to Do
  1. Place the oil in a large stockpot (minimum 8-Quart) along with 3-4 kernels of corn over medium to high heat, cover with the lid and allow it to come up to temperature. It is hot enough when the kernels begin to pop.
  2. Pour the kernels into the pot and replace the lid. Make sure to continuously shake the pot using short movements, which moves the kernels around but will prevent burning. Continue until the popping slows or has stopped. (Approximately 2-3 minutes for the popcorn to heat up and another 2-3 minutes for the popping time).
  3. Remove from the stove, pour into a large metal bowl, remove any unpopped kernels and set aside.
 
Sweet Advice
  • Use oven mitts to hold onto the pot while shaking it, as it will get very hot.
 
Prepare Caramel Sauce/Caramel Popcorn
What You Need
1 cup brown sugar
1/2 cup butter, salted
What To Do
  1. Add the butter to a medium size saucepot. Melt the butter slowly over low heat until at least half of the butter is completely melted.
  2. Add the brown sugar to the butter and continue to stir the mixture to prevent burning, watch the sides and bottom of the pan, scraping often if needed, until the mixture is golden and smooth.
  3. Slowly drizzle the caramel sauce over the popcorn, stirring and mixing with a wooden spoon to ensure the caramel gets thoroughly mixed with the popcorn.
  4. Allow to rest and set.
 
Sweet Advice
  • If sauce is too runny then add additional brown sugar or the alternate, too thick, add a splash of cream or more butter.
 
Prepare Chocolate Drizzle
What You Need
1 cup chocolate (dipping or moulding) wafers
*Also called candy melts, confectionery coating or summer coating chocolate wafers (available at most craft or cake decorating stores)
What To Do
  1. Use a double boiler to melt the chocolate wafers over medium heat until chocolate is completely melted, smooth and shiny.
  2. Spread the caramel corn evenly onto a large cookie or baking sheet. Create chocolate ‘stripes’ by lightly drizzling the melted chocolate thinly over the caramel corn to give a taste of chocolate, but not drenching it. This might need to be done in a few batches depending on how large the cookie/baking sheet is.
  3. Allow to rest and set up.
  4. Pour the dressed popcorn back into the large bowl, add candied pistachios (find under General recipes), pretzels and mix gently until combined.
  5. Serve in individual paper cones or small treat bowls for everyone to enjoy!
 
Sweet Advice
  • Dipping/moulding chocolate wafers are different from regular chocolate. They have the cocoa butter replaced with vegetable oil, usually palm kernel oil, so that the product melts smoothly and sets up easily. Specific brands could be Merckens, Wilton or Peters.
  • Regular chocolate can be used but it will need to be tempered, a somewhat complicated and advanced procedure, to get the same result.