The holidays are upon us and I always enjoy giving gifts from the heart to family and friends. This year my friend Dawn joined me to make a few things, including Moose Munch.
Although it takes time out of your day, it's actually very easy to make. I doubled this recipe. Give it a try because the results are worth it!
mise en place
5 to 6 quarts popped corn (20 to 24 cups), from 1 cup unpopped corn
1 cup (2 sticks) butter
2 cups brown sugar, packed
1/2 cup light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 1/2 cups mixed nuts (I used peanuts and almonds, but cashews would be great too)
1 1/2 cups chocolate chips (I used a combination of dark and semi-sweet), melted
directions
Preheat oven to 250°. Spread freshly popped corn in two large, shallow sheet pans. Put in the oven to keep warm and crisp.
Combine butter, brown sugar, corn syrup, and salt in large saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248°), or about 5 minutes. Remove from heat and stir in baking soda. Syrup will foam.
Take popped corn from oven and pour hot caramel mixture over it, in a fine stream. Add in nuts, and stir to mix well. Return to oven for 45 to 50 minutes, stirring and scraping up caramel from pan bottom every 15 minutes. Cool the popcorn (I just stuck it outside for a about 30 minutes). Melt chocolate and drizzle over caramel corn and nuts (use less, or more chocolate if desired). Let cool completely, break up the bigger pieces then serve, store in an airtight container for up to a week or tie it up in a pretty cellophane bag and give to friends.
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