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.
- 1 ⅓ cup Tony Chachere's Praline Honey Ham Injectable Marinade
- ¼ cup unsalted butter
- 1 tsp baking soda
- 8½ 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