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–+ servings
Large bowl of Moose Munch Popcorn.
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5 from 1 vote

Moose Munch Popcorn

Indulge in our homemade version of Harry and David's Moose Munch Popcorn – a perfect blend of sweet caramel, rich milk chocolate, and crunchy nuts.
Prep Time5 minutes
Cook Time28 minutes
Cooling Time1 hour
Total Time1 hour 33 minutes
Course: Snack
Cuisine: American
Keyword: Moose Munch popcorn
Servings: 12
Calories: 472kcal
Author: Elise Donovan

Equipment

  • 2 Cookie Sheet Pans

Ingredients

  • 20 cups popped popcorn, kernels removed
  • ½ cup lightly salted whole cashews
  • ½ cup lightly salted whole almonds
  • ½ cup lightly salted peanuts
  • ¾ cup butter
  • 1½ cups light brown sugar
  • ½ cup light corn syrup
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup Ghirardelli milk chocolate chips

Instructions

  • Heat oven to 250 degrees F. Line two large baking sheets with parchment paper. Set aside.
    Two cookie sheets lined with parchment paper.
  • Allow popped popcorn to cool for 15 minutes, then combine with nuts in a large bowl. Set aside.
    Large bowl with popcorn, cashews, almonds and peanuts.
  • In a medium saucepan, combine butter, brown sugar, and corn syrup. Bring to a boil over medium heat, stirring regularly. Boil for 2 minutes.
    Saucepan with boiled caramel. Wooden spoon on the side.
  • Remove from heat and stir in baking soda and salt. Pour over popcorn and fold until well coated.
    Saucepan with foamy caramel.
  • Pour popcorn onto prepared baking sheets.
    Sheet pan with unbaked caramel nut popcorn mixture.
  • Bake for 15 minutes. Stir. Bake for another 10 minutes. Remove and let cool.
    Wooden spoon stirring baked Moose Munch Popcorn.
  • In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring in between, until smooth.
    Melted chocolate in a bowl.
  • Use a spoon or fork to drizzle melted chocolate over popcorn.
    Drizzling melted chocolate on caramel popcorn and nuts.
  • Allow to cool until chocolate hardens, about 10 minutes. Break into bite-size pieces and enjoy!
    Hands breaking apart Moose Munch Popcorn.

Notes

You can use microwaveable bags of unbuttered popcorn if you want. I like Orville Redenbacher's Naturals Simply Salted Popcorn. Use 2 bags. Remember to remove the kernels that didn't pop. 
  • Store in an airtight container or Ziplock bag, it will stay fresh for 2 weeks. 
  • Omit or substitute any of the nuts in this recipe as long as it equals 1 1/2 cups.
  • It's important to cover the cookie sheets with parchment paper to make for a nonstick surface and an easy cleanup. Just be careful when you stir after the first 15 minutes of baking because the parchment likes to slide around and the cookie sheet is hot! 

Nutrition

Calories: 472kcal | Carbohydrates: 62g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 274mg | Potassium: 207mg | Fiber: 3g | Sugar: 47g | Vitamin A: 355IU | Vitamin C: 0.03mg | Calcium: 63mg | Iron: 1mg