Honey Caramel Corn & Moose Munch Variation
Our family’s most popular holiday treat that everyone loves to receive, this easy caramel corn recipe becomes like Harry & David’s Moose Munch with the addition of chocolate.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: Makes about 14 cups 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Honey Caramel Corn:
- 2/3 cup unpopped popcorn
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (the combo of the two types of sugar results in the best caramel corn)
- 1/4 cup honey
- 1/2 teaspoon salt
For Moose Munch:*
- 12 ounces (2 cups) chocolate chips (semisweet, dark, or milk) or other quality real chocolate
- Optional add-ins like nuts or broken pretzels
Make the Caramel Corn:
- Heat oven to 250 degrees. Pop the popcorn and spread it in a large, oiled roasting pan. Put the pan in the oven to stay warm and crisp (it also helps to spread the hot caramel evenly on warm popcorn).
- Combine the butter, sugars, honey, and salt in a large saucepan. Place over medium heat and stir while mixture melts and starts gently bubbling. Set a timer for 5 minutes and stir constantly while mixture gently boils.
- At the end of 5 minutes, remove from heat. Take the pan of popcorn out of the oven and pour the caramel mixture over the popcorn, stirring to coat the popcorn evenly.
- Return to oven for 25-30 minutes, stirring once at the 15 minute mark and again when it’s done (a piece removed with a spoon should be crisp to the bite).
- While caramel corn is cooking, prep a cooling area on a counter with two large pieces of waxed paper (or parchment).
- Immediately pour the hot caramel corn onto the waxed paper and spread evenly to cool, breaking up bigger pieces with a fork so that there will be smaller pieces to coat with the chocolate.
Make Moose Munch:
- Divide the cooled caramel corn in half. Place one half in an airtight container and the other half in a large bowl.
- Melt the chocolate and pour it over the caramel corn in the bowl; stir to coat well. If using any optional ingredients, sprinkle over or stir them in with the chocolate.
- Spread the chocolate covered caramel corn back onto the waxed paper and use a couple of forks to separate the pieces as much as possible. You’re aiming for individually coated pieces that will mix in with the plain caramel corn. Let cool completely (I usually wait overnight to be sure).
- When the chocolate is firm, toss the plain caramel corn with the chocolate caramel corn. Bag up for gifts or store in an airtight container for up to two weeks (I have even frozen this for a few weeks and it was still good!).
*For a PEPPERMINT CRUNCH Caramel Corn variation, coat half the caramel corn with white chocolate (instead of semi sweet or milk chocolate), sprinkling crushed candy canes over it before it dries. Mix together and bag up like usual.
- Serving Size: 1 cup
- Calories: 164
- Sugar: 18.4g
- Sodium: 130mg
- Fat: 7.6g
- Saturated Fat: 4.6g
- Carbohydrates: 24.9g
- Fiber: 1.3g
- Protein: 1.3g
- Cholesterol: 17mg
Keywords: Caramel Corn, popcorn, Moose Munch, easy recipe, candy, Christmas food
This recipe has been updated – it was originally published December 2011.
You may enjoy these other holiday (or any day) treats:
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