ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Kung Pao Krunch

Misc.
Kung Pao Krunch
recipelink.com Chat Room Recipe Swap
Source: Orville Redenbacher's Guide to Popping Corn
Makes 1 quart

3 qt. popped Orville Redenbacher's Gourmet Popping Corn
1 (3-oz.) can LaChoy Chow Mein Noodles
1/2 cup Party Peanuts
2 cups dark corn syrup
1/3 cup sesame seeds
1 Tbsp. Oriental sesame oil
2 tsp. ground ginger
1 tsp. garlic powder
1 tsp. baking soda
1/4 tsp. cayenne pepper

In large bowl, combine popped corn with chow mein noodles and peanuts; set aside. In medium saucepan, over medium heat, bring corn syrup to a boil. Boil rapidly 7 minutes; remove from heat. Working quickly, stir in remaining ingredients; pour over popped corn mixture, tossing gently to coat. Evenly spread coated corn onto greased wax paper. Using two forks, pull popcorn mixture as thinly as possible; allow to cool before breaking into smaller pieces. Store in airtight container.
MsgID: 316256
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-09-17
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (27)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Spicy Romano Chicken (like Johnny Carino's) (repost)
  • Spicy Romano Chicken (like Johnny Carino's) Board: Copycat/Restaurant Recipe Requests at Recipelink.com From: Lisa Marci, Virginia 1-21-2006 Awesome recipe! 2 tbsp butter 2 boneless, skinless chicken breasts (cooked, t...
  • Vermicelli Lo Mein
  • VERMICELLI LO MEIN 1 cup reduced-sodium chicken broth 3 tablespoons low-sodium soy sauce 1 tablespoon cornstarch 8 ounces vermicelli, uncooked 2 tablespoons peanut oil (OR 2 tablespoons vegetable oil) 1 1/2 cups fresh...
  • Vanilla Belgian Waffles
  • VANILLA BELGIAN WAFFLES 2 cups unbleached all-purpose flour 1 tablespoon baking powder 1 tablespoon sugar Pinch salt 3 large eggs 1/4 pound (1 stick) butter, melted 1 1/2 cups whole milk 1 tablespoon pure vanilla...
ADVERTISEMENT
  • Numero Uno Pizzeria Chicago Style Pizza (bread machine)
  • NUMERO UNO PIZZERIA CHICAGO STYLE PIZZA Adapted from source: Bruce Hill Makes two 10-inch deep-dish pizzas The most difficult part of pizza construction is making the dough. Now that we have a bread maker (DAK) I deci...
  • Ham and Bean Soup (using sherry)
  • HAM AND BEAN SOUP 2 cups dried beans, soaked for 4 hours in cold water to cover 3 quarts broth or water (or more as needed) 1 bouquet garni (including herbs such as rosemary, thyme and parsley) 1 ham bone (or 2 ham ho...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Kung Pao Krunch
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!