Homemade Moose Munch
This homemade moose munch tastes even better than the original! So light, crisp, & buttery, with tender nuts and a hint of chocolate.
Hey there! It’s December and right now I’m all about easy recipes that are perfect for gifting!
Every year at this time I tend to get really overwhelmed. The baking, the decorating, the shopping, all the parties, gifts… gosh it’s just so easy to completely lose yourself!
But this year I am determined to be present, and to enjoy every second of this magical time. My kids are still kids! And that won’t be the case for long, so I really want to make the most of this time and have them see just how fun and exciting Christmastime can be, even when you’re a grownup!
I’ve always loved making homemade gifts for my friends and family. There’s something so special about a present that you’ve made with your own two hands! It’s just so full of heart. Bonus points if it’s easy to make and as delicious as this homemade moose munch!
If you’re not already familiar with moose munch, it’s a snack mix made from butter toffee caramel popcorn with nuts and chocolate. So, so good!
But this version is even better, because it’s fresh from your kitchen! Freshly made treats are just so next level.
And this makes a big batch, so you can spend an hour or so on a weekend and have plenty to give away to all your friends and family. I like to package up a cup or two in a cello bag with a pretty ribbon and gift tag.
But I have to warn you: don’t taste it! If you do, you won’t be able to stop. This stuff is light, crisp, buttery, sweet, and completely addictive!
More great gift ideas on my “Homemade Gifts” Pinterest board!
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Homemade Moose Munch
Ingredients
- 2 3-ounce bags microwave popcorn (lightly salted), popped
- 1 cup (129 g) cashews
- 1 cup (143 g) whole almonds
- 1/2 cup (113.5 g) unsalted butter
- 1 cup (220 g) light brown sugar,, packed
- 1/3 cup (113.67 g) dark corn syrup
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon (0.5 teaspoon) baking soda
- 2 ounces (56.7 g) white chocolate,, melted
- 2 ounces (56.7 g) dark chocolate,, melted
Instructions
- 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.
I wish I had never made this recipe.  It is completely addictive and there is no way I am sharing this, never mind giving it away!  I had to switch the almonds and cashews for pecans and walnuts and used what chocolate I had in the cupboard.  Absolutely delicious 😋Â
Lol!!! So happy you like it Alison! Thank you for the positive feedback!
Forgive my ignorance, but I’m curious…
What is the point of baking? I haven’t attempted the recipe yet, but I’m trying to understand the process.
Once the popcorn is coated with the caramel sauce, why don’t you just let it sit and cool, and then add the chocolate?
Why is there this step in between of putting it in the oven first? I mean, the caramel is already hot, right?
What does baking it do?
It helps make it lighter and more crisp! Thanks for the great question.
Ok. So I tried this last night.
I was skeptical, I’ve made caramel many times (Sugar, butter and cream in various ratios), but I’ve never done it with Sugar & Karo syrup, and the baking soda + hour in the oven seemed like such a strange addition.
However the result here is absolutely phenomenal, and perfect for Moose Munch.
The usual caramel approach yields a coating that’s pliable, sticky and chewy. That tackiness gets absorbed slightly by the popcorn resulting in a sort of soft texture that… while still delicious, isn’t quite right for Moose Munch. This recipe results in a very thin, brittle coating that finishes dry and as Allie said, very crisp.
It’s buttery, sweet, and just the perfect crunchy, munch-able texture.
I will definitely add this to my arsenal next Christmas season. Looking forward to it.
A word of caution though. The above warning is accurate. This recipe is dangerous. Though it yields about 9 cups, if you… “sample” it, there may not be enough left to share!
Yay!! I’m so happy you enjoyed it. TYSM for the positive feedback!
Omfg this recipe is AMAZING. Thank you so much for sharing!!
My pleasure! I’m so glad you liked it!
Buttery and flavorful! Made this twice.
So glad you enjoyed Tee! TYSM for the 5-star review!
Hello may I ask what kind of chocolate are you using for melting? Candy melts, baking chocolate or chips? Would really like to make this, it sounds delicious!!!!
Hey Lollie! Any of those would work. For me it’s usually premium baking chips or baking chocolate. Good luck I hope you enjoy!
Can I use coconut oil instead of butter? If so, what would be the amount?
I haven’t tried that but I think it would work! Probably you’d want to go with about the same amount. Good luck!
Forchrissake lose the FUCKING EXCLAMATION MARKS. When EVERYTHING is happy & exciting, NOTHING is happy & exciting. It makes you look stupid and silly.
Merry Christmas!!!
You are such a ray of sunshine! Thanks for the warm holiday wishes! Or maybe I should say “Thanks for the warm holiday wishes.”
Can regular Karo be used instead of dark?
Do you mean light corn syrup as opposed to dark corn syrup? If so then yes that should be fine. Enjoy!
Hi Allie
I’m having trouble coating the popcorn with the caramel. I find that there’s not enough caramel to thoroughly coat the popcorn. I toss it the best i can but it clumps together. Should i double the recipe? I air pop the corn. Thanks!
The best tip I can give you is to work quickly- it clumps as it cools but if the temperature doesn’t go too high and you work fast, you should be able to get it coated. Good luck!
What is the shelf life of the finished product? Is it longer with stove top popcorn?
I don’t think it would make any difference at all if you popped the corn on the stove vs. microwave. And the shelf life should be similar to any other caramel popcorn. Hope that’s helpful! Thanks Shanelle!
Any chance there is a substitute for the dark corn syrup? I have trouble finding that here.
Hi there! I think you could probably substitute with honey or maple syrup and that would work just fine. Good luck and enjoy!
Jayson,
I use agave nectar to substitute for dark corn syrup. For 1 cup corn syrup, use 1/2 cup agave nectar.
How many cups of pop corn does two microwave packages make? I pop my corn on the stove top and haven’t a clue.
This recipe yields roughly 9 cups. Hopes that’s helpful! Thanks for reading Deborah!
this moose munch is complete absolute PERFECTION. I love it!