kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
- Local time
- 5:57 AM
- Messages
- 6,251
Copycat Moose Munch® aka Dark Chocolate Caramel Popcorn
Makes 8-10 servings
Ingredients:
10 C. popped Popcorn (about 1/2 C. of kernels)
1 1/2 C. Nuts of your choice (I used un-salted Peanuts)
1 C. firmly packed Brown Sugar (light or dark, whatever you have)
¾ C. Butter
½ C. Light Corn Syrup
1 tsp. Baking Soda
1 C. Dark Chocolate Chips
Method:
Preheat oven to 250°F
Spread the popped Popcorn and Nuts into a large roasting pan, or divide between two sheet pans.
In a heavy bottom saucepan, combine Brown Sugar, Butter, and Corn Syrup. Cook over medium heat for about 8 minutes, or until mixture comes to a boil.
Continue boiling for 2 minutes.
Remove the pot from heat and stir in Baking Soda.
Allow to cool for a few minutes until the mixture is no longer hot, but just warm (don’t let it get too cool or it will start getting hard!)
Pour warm mixture over Popcorn and Nuts and stir well so that everything is coated.
Bake for 60 minutes, stirring every 15 minutes.
Remove from oven and transfer the Popcorn mixture to 2 wax paper lined half sheet pans, using a large non-stick spatula, spreading it out, but don’t break into chunks yet.
Allow to cool completely.
Once cooled, melt Chocolate Chips in a heat-proof bowl in the microwave in 30 second intervals on 50% power, stirring after each one. Alternately, you can melt Chocolate in a double boiler.
Using a fork or spoon, generously drizzle Chocolate over the Popcorn mixture and let stand until Chocolate is set (about 3-4 hours).
Break into pieces and enjoy.
Store leftovers in an airtight container in a cool place.
Recipe adapted from browniebits.com
Makes 8-10 servings
Ingredients:
10 C. popped Popcorn (about 1/2 C. of kernels)
1 1/2 C. Nuts of your choice (I used un-salted Peanuts)
1 C. firmly packed Brown Sugar (light or dark, whatever you have)
¾ C. Butter
½ C. Light Corn Syrup
1 tsp. Baking Soda
1 C. Dark Chocolate Chips
Method:
Preheat oven to 250°F
Spread the popped Popcorn and Nuts into a large roasting pan, or divide between two sheet pans.
In a heavy bottom saucepan, combine Brown Sugar, Butter, and Corn Syrup. Cook over medium heat for about 8 minutes, or until mixture comes to a boil.
Continue boiling for 2 minutes.
Remove the pot from heat and stir in Baking Soda.
Allow to cool for a few minutes until the mixture is no longer hot, but just warm (don’t let it get too cool or it will start getting hard!)
Pour warm mixture over Popcorn and Nuts and stir well so that everything is coated.
Bake for 60 minutes, stirring every 15 minutes.
Remove from oven and transfer the Popcorn mixture to 2 wax paper lined half sheet pans, using a large non-stick spatula, spreading it out, but don’t break into chunks yet.
Allow to cool completely.
Once cooled, melt Chocolate Chips in a heat-proof bowl in the microwave in 30 second intervals on 50% power, stirring after each one. Alternately, you can melt Chocolate in a double boiler.
Using a fork or spoon, generously drizzle Chocolate over the Popcorn mixture and let stand until Chocolate is set (about 3-4 hours).
Break into pieces and enjoy.
Store leftovers in an airtight container in a cool place.
Recipe adapted from browniebits.com