Best Moose Munch Recipes

HOMEMADE MOOSE MUNCH

Steps:

• Preheat the oven to 250 degrees F, and lightly grease a baking sheet.
• Place the popcorn in a large mixing bowl, along with the nuts.
• Melt the butter in a medium saucepan over low heat.
• Stir in the brown sugar, corn syrup, and salt.
• Increase the heat to medium and bring the mixture to a boil, stirring.
• When the caramel comes to a boil, reduce the heat to medium low and allow to simmer, stirring, for 3 minutes (or until the temperature is registers about 235 degrees F on a candy thermometer).
• Remove the pot from the heat and stir in the vanilla and baking soda (the mixture will foam up).
• Slowly drizzle the mixture over the popcorn, while stirring/tossing the popcorn to coat it with the hot caramel. (It might be easier if you have a kitchen helper. One can pour while the other stirs.)
• When the popcorn is well coated with caramel, spread it out in an even layer on a greased baking sheet.
• Bake for 1 hour.
• Allow to cool completely, then drizzle with melted white chocolate and melted dark chocolate.
• Let the chocolate set, then break the moose munch into chunks and package up in mason jars, paper boxes, or cello bags for gifting.

MOOSE MUNCH

Steps:

• Line a cookie sheet with parchment paper. Set aside.
• In a microwave safe bowl, add chocolate chips and Crisco.
• Microwave until chips look shiny about 2 minutes.
• Remove and stir until melted.
• Quickly stir in popcorn. Spread onto the prepared cookie sheet.
• Cool completely and break into pieces.

COPYCAT HARRY AND DAVID'S MOOSE MUNCH RECIPE - (3.5/5)

Steps:

• Preheat Oven to 300 degrees. Pop popcorn and set aside. Add butter, corn syrup, salt, marshmallows, brown sugar, and evaporated milk to a pan and stir over medium heat until smooth. Allow to come to a boil, while stirring vigorously, then remove from heat. Stir in vanilla. Pour over popcorn and lightly toss to incorporate throughout. Remove popcorn to a baking sheet that's been lined with parchment or wax paper. Bake at 300 degrees Fahrenheit for 17-20 minutes, or until the desired crispiness is reached. Bake for about 13-15 minutes if you like a gooey, softer popcorn. Place 3 c. of the baked popcorn in a bowl. Melt Baker's chocolate and pour over the 3 c. of caramel popcorn. Add 1/2 c. peanuts and stir to incorporate, then let the chocolate set. I put mine in the refrigerator just until the chocolate solidified. Add chocolate popcorn back into the caramel popcorn and toss to mix. Serve or give away immediately, because this stuff is best when fresh! Then divvy it out into jars for gifts or just munch to your heart's content!