This homemade double chocolate Moose Munch is going to wow your friends, and you can make it with things you already have in your cupboards!
Dish Count :: 2 Baking Sheets, 1 Saucepan
*Warning* The post ahead contains ramblings of a hypocritical anti-reality TV watcher who justifies her recent binging on one particular reality dating show on the fact that it has a faux-Prince Harry on it… You have been warned.
Yes, it’s true – I hate reality TV.
Well, reality dating shows. I went through The Bachelor phase back in high school and college. I think the shift happened when I past the age of the women competing on that show who were averaging 23 years old? 23. When I was 23 it felt old, now I’m like “Beeecchhh, please – you CRAY!”. These girls are BONKERS! So, now that I am completely, hypocritically sucked into I Wanna Marry “Harry”, I have to shut my face a little. But not too much.
I love the royals as much as the next Anglophile who stayed up all night and took the day off work to watch the Royal Wedding in 2011, but when the idea of falling in love with a royal comes up – women lose all their dang senses! This show has been a train wreck from start to finish, but I can’t. stop. watching.
It’s like I don’t even know me anymore.
But don’t worry, somehow I will power through and finish the show – I’ve got a couple episodes left to watch that are saved on my Apple TV – so if you’re watching it like me and know how it ends, Please NO SPOILERS!
But here is one thing that will get you through the pain of watching 12 desperate Americans vie for a faux-prince. This Moose Munch is based off of Butter Bakery’s famed Jackson Pollack Popcorn. I just added a some toffee and cashews to the mix. The Butter Bakery Cookbook is totally one of my favorites, I’m in love with everything I’ve made from it. So if you are in the market for a new cookbook get This One!! Seriously!
These Morning Glory Muffins are a huge hit in our household. It’s like magic, they just disappear so fast.
Double Chocolate Moose Munch
2 bags Popcorn, prepared
1/2 cup Butter
1 cup Brown Sugar
1/4 cup Corn Syrup
1 tsp Salt
2 tsp Vanilla
1/4 tsp Baking Soda
1/2 cup White Chocolate, melted
1/2 cup Chocolate, melted
3/4 cup Chopped Cashew
1/2 cup Toffee Pieces
Heat oven to 250 degrees. Prepare microwave popcorn according to directions.
In a sauce pan, melt butter. Whisk in sugar, corn syrup, and salt and bring to a boil. Let the mixture caramelize, boiling for about five minutes or until it turns golden brown. Remove from the heat. Whisk in the vanilla and the baking soda.
Pour popcorn into a VERY large bowl, and pour the caramel over the top. Using a spoon - the carmel is molten hot - combine the carmel and mix the popcorn. Spread the popcorn over two large lined cookie sheets. Line with parchment or silicone mats. Place in the oven for 30-45 minutes, toss and rotate the popcorn every 15 minutes.
Remove from the oven and let the popcorn cool for at least 1 hour.
While cooling, melt the chocolate and drizzle over the top of the cooled caramel popcorn. Sprinkle cashews and toffee over the warm chocolate so it sticks. Let the chocolate rest until cooled. Break popcorn into bite sized chunks and devour.
Remove from the oven.
Butter Baked Goods Jackson Pollack Popcorn