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Creole Moose Munch Popcorn

Irresistible Creole Moose Munch Popcorn for Holiday Snacking

Creole Moose Munch Popcorn combines sweet and savory flavors in a crunchy treat perfect for holiday snacking.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 10 cups
Course: Snacks
Cuisine: Creole
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Popcorn Base
  • 10 cups Plain popped popcorn Use freshly popped or microwave popcorn for best results.
  • 1 cup Unsalted peanuts Salted peanuts can be substituted for extra flavor.
  • 1 cup Rough chopped pecans Walnuts can also be used as an alternative.
For the Caramel Coating
  • 1 cup Butter Unsalted is preferred for better salt control.
  • 1/2 cup Light corn syrup Honey can be used as a substitute.
  • 1 cup Brown sugar White sugar can be used if needed.
  • 1 tablespoon Worcestershire sauce Soy sauce can be used as an alternative.
  • 1 teaspoon Garlic powder Use sparingly if substituting with fresh garlic.
  • 1 teaspoon Onion powder Can be omitted if not desired.
  • 1/4 teaspoon Cayenne pepper Adjust to taste or substitute with paprika.
For the Sweet Finishing Touches
  • 1 cup Chocolate covered caramel candies Regular caramel can be used as a substitute.
  • 1/2 cup Toffee baking bits Crushed toffee candy can also be used.
  • 1 cup Semi-sweet chocolate chips Dark chocolate can be used for a bolder flavor.

Equipment

  • Large rimmed baking sheet
  • medium saucepan
  • parchment paper
  • spatula
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 250°F (121°C). Line a large rimmed baking sheet with parchment paper and spray with non-stick cooking spray.
  2. Spread the popped popcorn on the baking sheet, then sprinkle unsalted peanuts and pecans evenly over the popcorn.
  3. In a medium saucepan, combine butter, light corn syrup, brown sugar, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper. Heat over medium until melted, then boil for 5–7 minutes until it reaches 230°F (110°C).
  4. Pour the hot caramel mixture over the popcorn and nuts, and stir gently to coat. Press down into an even layer.
  5. Bake for 45 minutes, stirring every 15 minutes to prevent burning.
  6. After baking, sprinkle chocolate-covered caramel candies and toffee bits over the popcorn and press in gently.
  7. Melt semi-sweet chocolate chips in a microwave and drizzle over the popcorn mixture.
  8. Allow the popcorn to cool completely before breaking into pieces and storing in an airtight container.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

For best results, prep all ingredients ahead of time. Adjust cayenne pepper to your spice preference and regularly stir during baking to ensure even crunch.

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