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Golden caramel popcorn Moose Munch snack Mix served in a bowl for Christmas.

Moose Munch Christmas Snack Mix

Christmas Moose Munch is a crunchy golden caramel candy popcorn mixed with toffee, pecans, nuts, chocolate covered caramel candy, and chocolate drizzle. An easy fool-proof method to making perfect praline caramel candy sauce every time. A delightfully sweet and salty gourmet Christmas snack steeped in decades of holiday tradition.
Course Appetizer, Dessert, Snack
Cuisine American
Keyword Caramel Popcorn, Christmas Snack, Moose Munch
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 670kcal


  • 1 ⅓ cup Tony Chachere's Praline Honey Ham Injectable Marinade
  • ¼ cup unsalted butter
  • 1 tsp baking soda
  • cups popped popcorn
  • ¾ cup unsalted peanuts
  • ¾ cup pecans
  • 2 cups chocolate covered caramels
  • ¼ cup toffee baking bits
  • ¾ cup semi-sweet chocolate chips, melted


  • In a medium saucepan over medium heat, melt butter and Tony Chachere's Praline Honey Ham Injectable Marinade. Bring to a boil. Cook until mixture reaches 230°F and sauce is thickened; about 8 minutes. Remove from heat. Stir in baking soda.
  • In a large mixing bowl, mix together popped popcorn, nuts, and pecans. 
  • Pour caramel sauce over the mixture and stir to coat well.
  • Prepare a large rimmed baking sheet with parchment paper. Grease paper with cooking spray.
  • Evenly spread caramel corn in pan.
  • Place pan in 250°F oven and bake for 45 minutes, stirring the mixture every 15 minutes. 
  • Remove Pan from oven, allow to cool; about 5 minutes. 
  • Break apart caramel corn.
  • Evenly spread chocolate candy and toffee bits across the pan.    
  • Melt chocolate in the microwave for 4-6 minutes on power level 3.
  • Place melted chocolate into a storage bag. Cut the tip off the end and drizzle chocolate across the pan. 
  • Allow mixture to cool. Store in an air-tight storage bag.



How do I know when the caramel sauce is done? Use a kitchen thermometer to ensure the caramel syrup reaches 230°F. The caramel should come to a boil for several minutes. 
How do I store Moose Munch? Store the caramel corn in an air-tight container in the pantry and it will keep up to 3 months. 
Can I re-crisp caramel corn? Line and grease a large rimmed baking sheet with parchment paper. Bake at 250-275°F for 10 minutes. Allow mixture to cool. Repeat baking if the mixture is not crunchy within several minutes of cooling. Be sure to remove any chocolate candies beforehand.


Calories: 670kcal | Carbohydrates: 100g | Protein: 16g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 12mg | Sodium: 131mg | Potassium: 483mg | Fiber: 17g | Sugar: 11g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 5mg