Moose Munch
Indulge in the ultimate sweet-and-salty snack with this homemade Moose Munch recipe, a mouthwatering blend of caramel-coated popcorn, crunchy salted mixed nuts, and rich chocolate drizzles. Perfectly baked to golden perfection, each bite delivers a delightful balance of gooey caramel and satisfying crunch, with semi-sweet and white chocolate adding a decadent finish. Ready in just over an hour, this snack is ideal for gifting, festive gatherings, or a cozy movie night treat. With easy step-by-step instructions, this crowd-pleasing recipe combines classic candy-making techniques with accessible ingredients like light brown sugar, pure vanilla extract, and chocolate chips. Whether you're craving something sweet, salty, or a bit of both, Moose Munch is the perfect answer to your snack-time dreams.
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Recipe Information
Ingredients
- 12 cups popped popcorn
- 1 cup salted mixed nuts
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.25 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon baking soda
- 0.5 cup semi-sweet chocolate chips
- 0.5 cup white chocolate chips
Instructions
Preheat your oven to 250°F (120°C) and line two large baking sheets with parchment paper.
In a very large mixing bowl, combine the popped popcorn and salted mixed nuts. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the light brown sugar and light corn syrup, stirring until smooth and completely combined.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 4-5 minutes without stirring.
Remove the saucepan from heat and stir in the vanilla extract and baking soda. The mixture will foam slightly—this is normal.
Immediately pour the caramel sauce over the popcorn and nuts, tossing gently but quickly with a wooden spoon or spatula to evenly coat.
Divide the coated popcorn mixture evenly between the prepared baking sheets, spreading it out into a single layer.
Bake the popcorn in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating.
Remove from the oven and allow the popcorn to cool completely on the baking sheets. The caramel will harden as it cools.
While the popcorn cools, melt the semi-sweet chocolate chips and white chocolate chips in two separate microwave-safe bowls, microwaving in 20-second intervals and stirring until smooth.
Drizzle the melted chocolates over the cooled caramel popcorn using a spoon or piping bag.
Let the chocolate drizzle set completely at room temperature or in the refrigerator, then break into pieces and serve. Store in an airtight container for up to one week.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 36.5 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
