caramel corn | The Little GSP

Merry Christmas! Matt and I spent four of the last six evenings with our families enjoying big, yummy dinners. Piper spent the week looking out the window for the UPS truck… it’s almost like she knows where presents really come from. Smart pup!!

Today we’re unwinding from the holidays with nothing to do except watch a few episodes of Sons of Anarchy and the Eagles game. Sounds like a good Saturday to me!! While the Eagles battle the Redskins on NBC I’m trying to catch up on some long overdue blog posts, starting with this one for a holiday treat that’s perfect for sharing.

Every year Matt and I make some sort of home made treat for our families and neighbors. Past holiday goodies include chocolate-dipped coconut cookies, candied nuts, and mint chocolate bark and this year we wanted to find a recipe for something similarly festive, delicious and easy to make in bulk.

After a little online research we settled on homemade “moose munch,” aka caramel corn covered in dark and white chocolate. Matt and I first made caramel corn a few years ago so we were already familiar with the basic concept: pop the corn, boil the caramel, toss with the popcorn and bake for an hour with regular stirring breaks. Easy enough!

Matt’s favorite part was licking the spoon when the drizzling was done

Moose Munch

Moose Munch (Chocolate-Drizzled Caramel Corn)
(Adapted from Brownie Bites)

Ingredients:
18 cups popped popcorn (3 bags of light butter “healthy” microwaved popcorn)
2 cups mixed pecans and peanuts; roughly chop larger nuts if desired
3 cups Brown Sugar, firmly packed
2 1/4 cups Butter (4 1/2 sticks)
1 1/2 cups Light Corn Syrup
1 tablespoon Baking Soda
12 oz. Dark Chocolate Melting Wafers (we used Ghirardelli)
8 oz. White Chocolate Melting Wafers (again, Ghirardelli worked well!)

Directions:
Preheat oven to 250°F. Spread the popped popcorn out on several rimmed baking sheets and/or casserole dishes. The more shallow the layers the better, so try to use the maximum number of trays for your available oven space. Sprinkle the nuts throughout the popcorn.

In a large saucepan, combine the brown sugar, butter, and corn syrup. Melt the butter and bring the mixture to a boil. Boil for 2 minutes, then remove from heat and stir in the baking soda. (Warning: baking soda causes the mixture to expand, so make sure you’re using a large saucepan!)

Pour the warm caramel over the popcorn, distributing evenly between the multiple pans. Use tongs or a spatula to toss the popcorn well until it is evenly coated in caramel. Bake the popcorn for 60 minutes, pausing every 15 minutes to stir each tray.

When the caramel corn has finished cooking, spread the hot popcorn in a single layer on parchment paper. Allow to cool for at least 30 minutes before proceeding with the chocolate.

Melt the dark chocolate wafers in a double boiler. Drizzle the melted chocolate over the cooled caramel corn with a spoon or fork. Wait 10-15 minutes for the dark chocolate to set, then repeat this process with the white chocolate wafers. Allow the finished moose munch to cool completely, then break into chunks and transfer to gift boxes, bags, or a cookie tin. Save a little for yourself and share the rest with your friends and family!

…and here’s one more gratuitous Piper pic to finish off the post. I took several photos of her in front of the tree and now that Christmas is over I’m looking for any chance I can get to share them!! 😄

Last weekend our neighborhood had its annual Fall bonfire party. The food was potluck-style so we initially decided to celebrate the season by making Thai Pumpkin Soup. Then the weather took a crazy turn and it ended up being 85 degrees and humid (very unusual for October in Pennsylvania!) and we quickly realized that no one was going to be in the mood to eat soup. So, at the last minute we changed course and made a nice summery Mediterranean Quinoa Salad instead. We didn’t want to be too healthy though, so we supplemented our potluck offering with some delicious homemade caramel corn!

This was our first time making caramel corn and I was amazed by how simple it was. Granted, it was a bit labor intensive (we had to stir the popcorn every 15 minutes for an hour and a half) but there were no fancy candy thermometers or gadgets required. Just a wok, some popcorn kernels, butter, sugar, corn syrup and honey roasted peanuts… easy!

We referred to our go-to Asian cookbook, Stir-Frying to the Sky’s Edge, for instructions on how to pop the popcorn in our wok (it’s a great way to season a wok!) and I used this recipe Leite’s Culnaria for the caramel recipe and baking instructions. We threw in some store-bought honey-roasted peanuts to kick the recipe up a notch and I would say that our homemade caramel corn turned out pretty perfect. I think Matt would agree… he couldn’t stop eating it even as I was trying to take this photo! 🙂

Caramel Corn with Honey-Roasted Peanuts (adapted slightly from Leite’s Culinaria)

You will need…
1 cup uncooked Popcorn Kernels, divided
Peanut Oil
1 1/2 sticks Butter
1 cup Brown Sugar, packed
1/3 cup Light Corn Syrup
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 cup Honey Roasted Peanuts

Directions:
Pop the popcorn kernels. To do this in a wok, heat approx. 1 tablespoon of peanut oil in your wok over medium heat. Put 3-4 kernels in the wok and cover. (For easier clean up, wrap the inside of your wok lid with aluminum foil!) When the test kernels in the wok pop, add in approx. 1/3-1/2 cup of kernels and re-cover. (If test kernels don’t pop, slowly increase the heat until they do, then add in the other kernels.) Shake the wok over the burner to keep it moving as the kernels heat up. In a few minutes the kernels will start to pop. Keep shaking until popping slows down, then carefully tilt the cover open and transfer the popped corn to a large baking dish.

Repeat this process with the remaining kernels until all of your popcorn is popped. You may need to use multiple baking dishes to hold your popcorn… you’ll be stirring it later so it’s better to leave some extra space! Add the honey-roasted peanuts to the popcorn and place in a 200°F oven to keep warm.

Prepare your caramel by heating the butter and sugar over medium heat. Add in the corn syrup and salt and bring to a boil. Allow the mixture to boil for 5 minutes, stirring occasionally. After 5 minutes, remove the mixture from heat and carefully stir in the baking soda. Remove the popcorn from the oven and pour the caramel mixture evenly over the popcorn. Mix well with tongs (don’t worry if every kernel isn’t coated at this point, though) and return the popcorn to the 200° oven.

Bake the popcorn for 1 1/2 hours at 200°F, stirring and tossing thoroughly every 15 minutes. Allow the popcorn to cool before eating (if you have the willpower to wait!). Enjoy it immediately or store it in an airtight container for as long as it lasts (which won’t be long… it’s delicious!).