It's hard not to love the classic moose munch popcorn. Anytime you see those large tins filled with caramel corn and toasted nuts drizzled in milk chocolate, you know there's reason to celebrate. With this copycat recipe, now you can make you own homemade version of this iconic treat created by Harry & David.
It's perfect for filling your own tins for sharing or you can even wrap up individual servings in cellophane bags and tie it with a decorative ribbon. This is a great homemade gift that everyone is sure to love and ask for every year. Make it batch after batch and you will have a decadent, handcrafted gift for everyone on your list.
- 12 cups popped plain popcorn
- 1 cup/2 sticks unsalted butter
- 2 cups packed light brown sugar
- 1 teaspoon salt
- 1/2 cup light corn syrup
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 1/2 cups whole raw almonds
- 1 1/2 cups whole raw cashews
- 1 (12-ounce) bag milk chocolate chips
Gather the ingredients.
Place the popcorn in a large roasting pan in one layer. Alternately, you can use two 9-by-13-inch pans. Set aside while preparing the caramel coating.
Melt the butter in a large heavy saucepan over low heat. Stir in the brown sugar, salt, and corn syrup.
Bring the butter mixture to a boil, stirring constantly. Insert a candy thermometer into the pan, without the tip touching the bottom of the pan. Boil the mixture slowly, without stirring, until the temperature reaches the soft crack stage, about 285 F. This could take at least 45 minutes, but watch thermometer temperature carefully. Meanwhile, preheat the oven to 250 F.
When the temperature of the mixture is reached, immediately remove from the heat and stir in the baking soda and vanilla.
This will cause the mixture to briefly foam up. Stir the mixture and then immediately pour evenly over the popped corn in the roasting pan.
Using 2 wooden spoons or rubber spatulas, quickly mix to coat all the popcorn. Spread the coated popcorn evenly in the pan. Bake at 250 F for 15 minutes, remove from the oven and stir well. Return to oven for another 15 minutes.
Remove the pan from the oven and stir in the almonds and cashews. Bake for 30 minutes more, stirring every 10 minutes.
Turn the caramel corn out onto non-stick foil or parchment-lined baking sheets in a single layer. Cool completely, then break apart to separate any pieces that have stuck together.
Melt the chocolate chips in the microwave in 30 second intervals, stirring after each interval until melted. Drizzle the melted chocolate over the cooled caramel corn. Cool the moose munch completely before storing.
Store in airtight containers or wrap up in cellophane bags for gifts.