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A piece of moose munch dripping with chocolate.
Abigail

Bourbon Moose Munch

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 2 cups
Course: Snack
Ingredients Equipment Method

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

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

Method
 

For the Popcorn
  1. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. 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.