Maple Reindeer Munch Popcorn
Description
It's that time of year when festive snacks are a must. Enjoy this at home or give as hostess gifts or to teachers, co-workers or friends.
Ingredients
12 c. popped plain popcorn
1 1⁄2 c. chopped toasted walnut pieces
1 1⁄2 c. chopped toasted pecan pieces
1 1⁄2 sticks unsalted butter
1 1⁄2 c. light brown sugar, packed
1 t. salt
1⁄2 c. maple syrup
1⁄2 t. baking soda
1 t. pure vanilla extract
12 oz. bag dark chocolate chips
Directions
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Toss popcorn and nuts together in a large roasting pan or two 9x13 inch pans in a single layer; set aside.
Caramel Coating:
Melt butter over low heat in a large heavy saucepan. Stir in brown sugar, salt and maple syrup. Bring butter mixture to a boil, stirring constantly. Insert a candy thermometer into the pan, without the tip touching the bottom of the pan. Boil mixture slowly, without stirring, until temperature reaches the soft crack stage, about 285 degrees F. This could take at least 45 minutes, but watch thermometer temperature carefully.
Preheat oven to 250 degrees F.
When temperature is reached, immediately remove from the heat; stir in baking soda and vanilla extract which will cause the mixture to foam up briefly. Stir mixture; immediately pour evenly over the popped corn in the roasting pan.
Using 2 wooden spoons or rubber spatulas, quickly mix to coat popcorn and nuts; spread evenly in the pan.
Bake for 15 minutes; remove from oven; stir well; bake for another 15 minutes.
Turn the caramel corn out onto non-stick foil or parchment-lined baking sheets in a single layer. Let cool completely. Break apart to separate any pieces that are stuck together.
Melt chocolate chips in the microwave in 30 second intervals, stirring after each interval until melted. Drizzle over cooled caramel corn. Cool the reindeer munch completely before storing in airtight containers or transferring to cellophane bags.
16 cups.