OK, it's not wild game. It's hard to work game into desserts. Besides, it does have "Moose" in the name. You could use it to say "OK kids, eat all your venison and daddy will make moose munch."
If popping your own from kernels, keep in mind that freshness matters — Not because popcorn kernels go bad, but because over time they lose some of the moisture they need to pop properly. If it's been on the shelf for a year just buy a new batch.
If popping your own from kernels, keep in mind that freshness matters — Not because popcorn kernels go bad, but because over time they lose some of the moisture they need to pop properly. If it's been on the shelf for a year just buy a new batch.
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quarts
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Ingredients
- 1/2 cup Popcorn kernels — 1/2 cup makes about a gallon, which takes a pretty big pan. You could also do microwave bags (about 1qt per bag), or even pre-popped from the store.
- 3 Tbsp clarified butter — or vegetable oil, but the clarified butter is GREAT. Just don't try whole butter which will sputter LIKE CRAZY and eventually burn.
- 1/2 tsp popcorn salt (super fine) — Any salt works if mixed into the oil before popping. But if adding after popping, popcorn salt (or any super-fine salt) is best because it sticks better.
- 1/2 cup corn syrup
- 1 cup Brown sugar
- 4 Tbsp butter — A stick of butter is 8 Tbsp, or half a cup.
- 1/2 cup roasted salted nuts — I favor Spanish peanuts with some of the red skins still on. Pecan or cashew pieces would also work.
- 1 tsp baking soda
- 1/2 cup chocolate chips
- as needed heavy cream — optional, to help loosen the chocolate up to make it drizzle easier
Ingredients
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Instructions
- Unless substituting some other popcorn source, add clarified butter, salt and 3 popcorn kernels to a large covered pan over medium/high heat. Watch/listen carefully.
- Once the third kernel pops remove the pan from the heat and add the remaining kernels. Give a brief mix, return the lid, and count 30 seconds.
- Return pan to the heat. Once you hear the first kernel pop, prop the lid slightly open - enough to let the steam out but not enough that popcorn escapes.
- Once it slows to about a pop every 1 or 2 seconds, remove from heat and transfer to a very large bowl. I like to transfer it by hand to another large bowl, taking care to leave the "old maids" behind.
- Preheat oven to 250°F.
- Heat brown sugar, corn syrup, and butter together in a medium sauce pan over medium heat. Stir constantly until the caramel boils, then stop stirring and let boil 2 more minutes — no longer.
- Stir in baking soda and remove from heat. IT WILL QUICKLY INCREASE IN VOLUME after mixing in the soda — so if you cut it close on the pan size do this where it won't make a mess or risk burns. It is HOT and STICKY. Think this whole step through ahead of time.
- Mix popcorn, nuts and caramel mixture together in the large bowl.
- Spread the mix in a large pan over over parchment paper or a silicone mat. A high-walled roasting pan makes it easiest to mix without making a mess. Unless it's a very small batch a short-walled pan can be a hassle.
- Put in the 250°F oven for 45 minutes, taking out and mixing every 15 minutes.
- While the popcorn mix is cooking, melt chips in a microwave at 30-second intervals, or in a double boiler, and stir until completely melted. After the popcorn mix comes out of the oven use a fork to drizzle the chocolate over it. If it's too thick to drizzle nicely, leave it on the heat and mix a little heavy cream into it — but don't make it runny.
- Mix the munch one more time and let set. Then get out of the way. Stores great in ziplock bags.
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