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Dark Chocolate Caramel Popcorn (Moose Munch Copycat)

  • Author: Erin Browne
  • Prep Time: 4 hours
  • Cook Time: 1 hour 15 mins
  • Total Time: 5 hours 15 mins
  • Yield: 8-10 servings 1x


  • 12 cups popped popcorn
  • 1.5 cups nuts of choice (peanuts, pecans, cashews, etc)
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter
  • 1/2 cup light corn syrup
  • 1 tsp baking soda
  • 1 cup dark chocolate chips (see notes)
  • 1.5 tsp shortening


  1. Preheat oven to 250F
  2. Spread popped popcorn and nuts into a large roasting pan, or divide between two pans.
  3. In a heavy bottom saucepan, combine brown sugar, butter, and corn syrup. Cook over medium heat for about 8 minutes, or until mixture comes to a boil. (see notes for increasing caramel!)
  4. Continue boiling for 2 minutes.
  5. Remove pan from heat and stir in baking soda. Allow to cool for a few minutes until the mixture is no longer hot, but just warm (don't let it get too cool or it will start getting hard!)
  6. Pour warm mixture over popcorn and nuts and stir well so that the popcorn is coated.
  7. Bake for 60 minutes, stirring every 15 minutes.
  8. Remove from oven and transfer popcorn to wax paper using a large non-stick spatula, don't break into chunks.
  9. Allow to cool completely.
  10. Once cooled, melt chocolate chips with shortening in the microwave in 30 second intervals on 50% power, stirring after each one. Alternately, you can melt chocolate in a double boiler.
  11. Using a fork or spoon, generously drizzle chocolate over the popcorn and let stand 3-4 hours until chocolate is set. Break into pieces and enjoy. Store leftovers in an airtight container in a cool place.


* If you want a more total covering of caramel, increase the caramel ingredients (brown sugar, butter, corn syrup, and baking soda) by 50%

* Because authentic Moose Munch is also available in milk chocolate varieties, you can experiment with different kinds of chocolate chips here!

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