Moose munch is a highly addictive snack. I’ve made it many times because I just love the sweet and salty crunch mix. It’s also completely versatile. This is a variation that is quickly becoming one of my favorites because I am a chocolate coconut lover.
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts mushroom kernel popcorn popped
1/2 cup semisweet mini chocolate chips
1/2 cup white chocolate chips
1 cup Blue Diamond toasted coconut almonds
1/2 cup toasted/untoasted (depending on what you prefer) shredded coconut
Preheat oven to 250 degrees. Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large buttered/sprayed shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven. Sprinkle chocolate chips, almonds and coconut evenly. Wait five minutes before blending, that gives the chips enough time to melt.