Homemade Moose Munch Popcorn

Moose Munch popcorn is a Harry & David trademark. Their signature popcorn is one of their most popular treats for Christmas. They call it "premium popcorn," and it definitely has a "premium" price tag. So when I saw a recipe for a homemade version, I decided to try it. 

As a teenager, I loved to make caramel popcorn. The caramel base for this recipe is similar to the caramel corn recipe I've used for years. This version has nuts and some chocolate drizzled over the completed snack. Chocolate is sure to make anything premium, right? 

I first tried it for our Super Bowl watch party. But it would be a great snack as year-end basketball tournaments begin. Our K-State men's team didn't make the Big Dance, but they play tonight in the NIT vs. Iowa. And the play-in games for the NCAA tournament start tonight, too. Our K-State women's team will take to the Octagon of Doom court on Friday afternoon vs. the Portland Pilots. So there are plenty of snacking opportunities ahead this week. 

Or, dress it up with some Easter M&Ms for your Easter guests and they'll think you spent the big bucks on the Harry & David trademark!

Enjoy! And Go 'Cats!

 

 Moose Munch Popcorn

From Favorite Family Recipes 

20 cups popped popcorn with kernels removed

1/2 cup whole cashews, lightly salted

1/2 cup whole almonds, lightly salted

1/2 cup salted peanuts

3/4 cup butter

1 1/2 cups light brown sugar

1/2 cup light corn syrup

1/2 tsp. baking soda

1/2 tsp. salt

1 cup milk chocolate chips

Preheat oven to 250 degrees. Cover two large cookie sheets with parchment paper. Place popped popcorn and nuts in a large bowl.

In a medium saucepan, combine butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly 2 minutes. Remove from heat and stir in baking soda and salt. It will foam up. 

Pour caramel mixture over popcorn and fold until well coated. Pour equal amounts on prepared cookie sheets. Spread the popcorn to a single layer. Bake 15 minutes, stir, then bake another 10 minutes. Remove from heat and let cool.

Melt chocolate in microwave-safe bowl, stirring every 30 seconds until smooth. Use a spoon or folk to drizzle melted chocolate over popcorn. Let is sit until chocolate hardens. Break into bite-sized pieces. Stores in airtight container or plastic bag. It will stay fresh for about 2 weeks. 

 

Notes:

• I had cocoa-covered whole almonds leftover from Christmas baking, so I used those in place of the salted almonds. You can use any combination of nuts totaling 1 1/2 cups. 
• I also used semi-sweet chocolate rather than milk chocolate because I prefer the slightly more bitter version. 

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Looking for other snack ideas? I included a round-up of sandwiches, meatball, dips and other snacks in a Super Bowl post. Click HERE for all those recipes, just a couple of which are pictured. 

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