Amy Bouchard's Recipe for Moose Crunch

1:19 PM, Apr 11, 2013   |    comments
Amy Bouchard's Moose Crunch
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Amy Bouchard is the owner of Isamax Snacks. For more information click here: WICKED WHOOPES

A printable version of Amy's recipe for Moose Crunch can be found on the 207 Kitchen section of our website.

Amy Bouchard's Moose Crunch

8 cups popped popcorn

3 cups pecans, almonds, walnuts or peanuts ( you can mix 3 cups of nuts for a variety)

3/4 cups butter

1 1/2 cups brown sugar

1/2 cup light corn syrup

3/4 teaspoon baking soda

1 cup semisweet chocolate, milk chocolate or white chocolate


Preheat the oven to 225 degrees.

Spread the popcorn and nuts onto a ungreased or parchment paper lined roasting pan or you may have to use two cookie sheets.

In a medium saucepan melt butter, than add the brown sugar and corn syrup. Stir until well blended and starts to boil. Boil for 5 min on medium to low heat and don't stir. Remove from the heat and add the baking soda, stir until foamy, then pour over the popcorn mixture. Toss until well coated ( you will not be able to coat all the mixture. Bake for 1 hour stirring every 15 minutes. After popcorn mixture is cooled..( about 30 min) Take 3 cups and drizzle melted chocolate chips over the popcornmixture and blend until well coated. Cool on parchment paper until firm. ( it may take an hour or so )

then gently toss the remaining popcorn mixture.

Store in airtight container,tins, or cello bags. Should stay fresh up to a week.


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