Moose Munch Popcorn
Ingredients
20 cups popped popcorn, kernels removed (1/2 cup + 2 tablespoons unpopped or 2 bags microwave popcorn)
½ cup lightly salted whole cashews
½ cup lightly salted whole almonds
½ cup lightly salted peanuts
½ cup butter
1½ cups brown sugar
½ cup light corn syrup
½ teaspoon baking soda
½ teaspoon salt
1 cup Ghirardelli milk chocolate chips (I used dark chocolate)
Directions
- Heat oven to 250 degrees F. Line two large baking sheets with parchment paper. Set aside.
- Allow popped popcorn to cool for 15 minutes, then combine with nuts in a large bowl. Set aside.
- In a medium saucepan, combine butter, brown sugar, and corn syrup. Bring to a boil over medium heat, stirring regularly. Boil for 2 minutes. Remove from heat and stir in baking soda and salt. Pour over popcorn and fold until well coated.
- Pour popcorn onto prepared baking sheets. Bake for 15 minutes. Stir. Bake for another 10 minutes. Remove and let cool.
- In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring in between, until smooth. Use a spoon or fork to drizzle melted chocolate over popcorn.
- Allow to cool until chocolate hardens, about 10 minutes. Break into bite-size pieces and enjoy!
Notes
- You can use microwaveable bags of unbuttered popcorn if you want. We like Orville Redenbacher’s Naturals Simply Salted popcorn. Use 2 bags. Remember to remove the kernels that didn’t pop.
- recipe from Most Requested Copycat Dishes: 100+ Homemade Versions of Your Favorite Restaurant Recipes #ad