Sweet, crunchy, and chocolaty-- this recipe has it all! Freshly-prepared popcorn enveloped in a warm, salty caramel with a gorgeous bourbon aftertaste, finished with a drizzle of decadent dark chocolate.
Jump to:
The smell of freshly-popped popcorn is practically an olfactory mating call. There's something about that salty, buttery goodness that never fails to get peoples' mouths watering. Now, combine that with the sweet nuttiness of homemade caramel, and the aromas in your kitchen will be otherworldly.
And that's even before we add the dark chocolate.
This recipe demands indulgence. Don't be stingy with either the caramel or chocolate coatings, as each bite of popcorn should contain the cool, bitter notes from the chocolate that gradually give way to the sweetness of the caramel and finishes with the warmth from the bourbon.
Simply put, this recipe is drama on every level.
What is Moose Munch?
This recipe is a boozy version of Harry and David's classic Moose Munch formula. The addition of bourbon accentuates both chocolate and caramel notes while creating a sophisticated aftertaste that immediately compels you to reach for another handful.
Why Chocolate Lovers Make This Recipe
- Timeless classic -- I don't believe there will ever be a time where chocolate and caramel are a bad idea.
- Customizable -- maybe you want to use white or milk chocolate instead of dark, incorporate nuts or pretzels, or you like a boozier kick. Whatever you prefer, this recipe is forgiving enough for you to experiment and make it your own.
- Tasty perfection -- all of your snack cravings, condensed into a single recipe that ticks all of the boxes: sweet, savory, crunchy and creamy.
- Makes a great gift -- bake a big batch for a unique and elevated gift idea for family, friends, or coworkers that they will request again and again.
Ingredients
This recipe might seem complex, but uses only a handful of ingredients, all of which I guarantee you have in your pantry. Some notes on the key ingredients:
Unpopped popcorn kernels -- Using unpopped kernels allows for you to control the exact flavoring and sodium level of the popcorn. Coat the bottom of the pan with a flavorless oil like avocado or vegetable oil to avoid impacting the final result.
Lemon juice -- add an acid like lemon juice is a professional baker's tip and takes all of the guesswork out of preventing crystallization in your caramel.
Butter -- butter adds a luxurious, velvety texture, while the touch of salt lends to a more nuanced flavor.
Bourbon -- this recipe is versatile enough so that you can use whichever bourbon is your favorite. I recommend using two tablespoons for a light, boozy note, but you can increase this to three tablespoons if you prefer a stronger kick.
Tips for Success
- Use unpopped popcorn so you have complete control over the flavor and saltiness of the final product.
- As mentioned above, use an acid like lemon juice to naturally prevent your caramel from crystallizing. No more fretfully hovering over your pot of caramel, diligently brushing the sides and worrying about the final texture.
- While you can technically use melted chocolate for this recipe, I found that the chocolate made the popcorn soggy and it smeared all over my hands every time I touched it. To avoid this, temper the chocolate for easier handling and to preserve the popcorn's addictive texture. Plus, tempered chocolate is more shelf-stable that melted chocolate.
- Add the bourbon once the caramel has fully come together. Incorporating it too early will cause the alcohol to burn off and reduce its overall potency.
Storage Instructions
Once chocolate has fully set, store in an airtight container for two weeks.
Bourbon Moose Munch
Equipment
- 2 high-sided, heavy-bottomed saucepans
- 1 large baking sheet
- 1 sheet parchment paper
- 2 tablespoons
- 1 wooden spoon
- 1 microwave-safe bowl
- 1 rubber spatula
- 1 digital thermometer
Ingredients
For the Popcorn
- 1 tablespoon unpopped popcorn kernels
- 4 tablespoons avocado or vegetable oil
For the Bourbon Caramel
- 250 grams white granulated sugar
- 240 ml heavy cream
- 60 ml water
- 2 tablespoons lemon juice
- 56 grams salted butter
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons bourbon
For the Chocolate Drizzle
- 12 ounces dark chocolate
Instructions
For the Popcorn
- Drizzle avocado oil into a large, high-sided pan. add unpopped kernels and cover with continuously shake pan to help coat oil and prevent burning. once all kernels have popped, remove from heat and uncover to cool.
For the Bourbon Caramel
- In another heavy-bottomed, high-sided saucepan, add the sugar, water, and lemon juice and heat on medium-low. Allow to sit undistributed until the mixture starts to produce dark-tinted bubbles; about 7 minutes.
- Stir sugar mixture until it turns a deep amber color and registers 220 Farenheit on a candy thermometer. This temperature should be a guideline; you should constantly monitor your caramel’s appearance and smell. If it looks too dark or smells burnt, it probably is, and you will have to start over.
- Once the temperature is 220 Farenheit, carefully add the heavy cream and stir continuously until the bubbles settle down. Stir in the butter, salt, and vanilla extract and heat for another 1-2 minutes. Pour in the bourbon and continue to cook for 5 minutes.
- Preheat the oven to 250 degrees. Arrange the popcorn in a single layer on the baking tray. Bake for 45-60 minutes, stirring every 15 minutes for even cooking. Allow to cool completely on the baking tray.
- Line a baking sheet with parchment paper. Pour out the popcorn kernels and group them close together. Drizzle caramel over all of the kernels, covering as much surface area as possible. Grab the other tablespoon and toss the kernels and caramel until each one is completely coated. Set aside to cool.
For the Chocolate
- Temper the chocolate. Drizzle all over the kernels and allow to set at room temperature for 15 minutes before chilling in the fridge until set.
