Crispy, crunch and caramel pumpkin spice moose munch is a easy and sweet snack for fall! Baked and drizzled with chocolate, it’s positively addicting!
One of my truest unabashed loves of the fall season is pumpkin spice. Coffee, pumpkin bread, pie, anything – bring it on. And even if Halloween is over, there is still plenty pumpkin spice-ing that can be done. I wanted to keep it rolling with this seriously amazing pumpkin spice moose munch that is a little too easy to devour.
But even though I am still rolling high on the pumpkin spice thing, I am also breaking every single rule I have about Christmas related things, too.
Every year, my rule was to NOT even touch Christmas with a 10 foot pole until December 1st. My sister would start listening to Christmas music before Halloween. It was eye roll inducing. I was rigid in my no-Christmas-until-December start dates… then I let it slide until the day after Thanksgiving, using the excuse of it being unavoidable since all the radio stations were playing Christmas music. Then, it was slide again on Thanksgiving one year when I was stuck on a construction job at Boeing and I drew the short straw to be the construction manager on site for the shutdown. And then this year…
This year I started watching cheesy Hallmark Christmas movies BEFORE HALLOWEEN! Like, I don’t even know who I am anymore. I’m living in a mix of wanting to keep fall perfectly preserved and also so excited about the upcoming winter season. Pumpkins, mint, hoaky movies, scarves, gooshy sweaters, it’s all coming together to be the most perfect holiday mash up ever.
So whatever we are deciding to celebrate and revel in, pumpkin spice or Christmas, I’m going to just embrace it as it comes, hoaky holiday movies and all.
And because I mentioned it in my last post, I wanted to show you the photos of Emmett painting his pumpkins. Because who can resist chubby, naked babies!
Let’s be real, it’s stinkin’ adorable!
Want more moose munch ideas?
Pumpkin Spice Moose Munch
- 2 bags Popcorn, prepared
- 1/2 cup Butter
- 1 cup Brown Sugar
- 1/4 cup Corn Syrup
- 1/2 tsp Salt
- 1 1/2 tsp Pumpkin Spice
- 2 tsp Vanilla
- 1/2 tsp Baking Soda
- 1/2 cup Chocolate, melted
- 1/2 cup Toffee Pieces, optional
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 pumpkin spice, 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 toffee over the warm chocolate so it sticks, if you are using it. Let the chocolate rest until cooled. Break popcorn into bite sized chunks and devour.
Remove from the oven.