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 (Chocolate-Drizzled Caramel Corn)
(Adapted from Brownie Bites)
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!)
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!! 😄