Creole Moose Munch Popcorn
Creole Moose Munch Popcorn is a classic holiday treat made with popcorn, pecans, peanuts, butter toffee and chocolate caramel candies, covered with a golden caramel coating that has just a hint of a savory Louisiana kick!
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Servings: 10 people
Ingredients
- 8.5 cups plain popped popcorn
- ¾ cups unsalted peanuts
- ¾ cups rough chopped pecans
- 6 tablespoons butter
- ½ cup light corn syrup
- 1 cup brown sugar
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- 2 cups chocolate covered caramel candies
- ¼ cup toffee baking bits
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 250° Fahrenheit.
- Line a large rimmed baking sheet with parchment paper. Spray parchment paper with non stick cooking spray. Arrange popcorn evenly over parchment paper. Add peanuts and pecans by sprinkling evenly over popcorn. Set aside.
- In a medium sauce pan over medium heat, melt butter. Whisk in corn syrup, brown sugar, Worcestershire sauce, garlic and onion powders and cayenne pepper. Bring to a low boil. Let boil, stirring occasionally, until caramel reaches 230° Fahrenheit. Remove from heat and pour over popcorn and nuts. Stir with 2 wooden spoons or wooden spatulas to evenly coat, then press back into an even layer in the pan.
- Place pan of coated popcorn and nuts in preheated oven and bake for 45 minutes, taking the pan out and stirring every 15 minutes with the wooden spoons to recoat popcorn and nuts and rearrange into an even layer.
- Remove popcorn from oven. Sprinkle chocolate caramel candies and toffee baking bits evenly across the popcorn and nuts. Gently press candies into the popcorn with the back of the wooden spoon.
- Melt chocolate chips in microwave. Use a spoon to drizzle melted chocolate across the top of the popcorn, nuts and candy. Allow chocolate to set up, then break Moose Munch up into pieces. Store in an airtight container.