Munchy, Crunchy, Crazy Yummy

I don’t know about you but my holiday baking season begins in October.  The sugar cookies, the candies, the treats delivered to friends to rid myself of the thousands of calories I just created in baked-goods form.  Goose Crunch is one of my favorite fall treats (Darn you Harry and David for trademarking the word Moose Munch!).  I love all the different elements that combine to make this munchy, crunchy, crazy yummy treat.  And it looks so pretty tied up in little cellophane bags.  (That is if it ever makes it to the bags!)  So let’s get started!  Invite your besties over and have a little munch-making party.  Sounds like fun, right?

Pop the popcorn.  A young sou chef’s favorite task.

Make the caramel sauce.  It’s a quick job on the stove top.  Most the cooking will take place in the oven.

This caramel popcorn recipe is nice because it is crunchy, not chewy.  Chewy popcorn just gets in the way of all the other munch mix-ins because it sticks to your teeth.

Once the popcorn is coated, place it in the oven for an hour turning every 15 minutes.  Less cooking time will result in… you got it… chewy caramel corn.

Mix-ins. Now, my girlfriends and I decided that if any one ingredient were expendable in this munch it would be the M&Ms.  They add a nice color but you could skip them if you want to cut back on something.  Don’t you dare skip the pretzels.

Once the popcorn is out of the oven you’ll coat it with the white chocolate and add the mix-ins.  Then, the coup de grace, is a dash of cinnamon sugar and a drizzle of semi-sweet chocolate.  Let it all harden up on a cookie sheet and enjoy!

Just don’t put the cookie sheet too close to the baby.   My one-year-old says Moose Munch errr… Goose Crunch… is her new favorite food.  Mine too, Sweet-ums, mine too.

Print

Goose Crunch

Ingredients

• 1 cup mini marshmallows
• 2-3 cups crushed pretzels
• 1 cup M&M’s
• 4 cups white chocolate
• Cinnamon Sugar & Melted Semi-Sweet Chocolate for drizzling
• 1 batch Caramel Corn
• 1/8 tsp. kosher salt (optional)
• Caramel Popcorn:
• 15 cups popped popcorn
• 1 cup brown sugar
• 1/2 cup butter
• ¼ cup corn syrup
• ½ tsp salt
• ½ tsp baking soda

Instructions

1. Preheat oven to 200 degrees.
2. In medium saucepan combine butter, sugar, corn syrup & salt.
3. Heat on medium, stirring occasionally.
4. When bubbles appear, cook for 5 more minutes without stirring.
5. Remove from heat & stir in baking soda.
6. Mix with popcorn until coated.
7. Place on 2 greased cookie sheets.
8. Cook for 1 hour turning every 15 minutes.
9. Mix Marshmallows, M&Ms and pretzels with cooled caramel corn.
10. Melt white chocolate. Pour over mixture mixing until completely coated.
11. Spread on parchment covered cookie sheets.
12. Lightly sprinkle with cinnamon sugar.
13. Cool & drizzle with semi-sweet chocolate.

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Sarah

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