Susie’s Moose Munch

From Susie Beaudoin’s kitchen, she brought this up to Park City and it’s the perfect treat that you can’t stop eating!


  •   1 c. butter
  •    2 c. brown sugar
  •   ½ c. light Karo syrup
  •   1 t. salt
  •   1 t. vanilla
  •   ½ t. baking soda
  •   6 quarts popped popcorn ( ½ c. unpopped)
  •   1 c. shredded coconut (or ribbon coconut if available)
  •   1 c. of each: almonds, peanuts, and cashews
  •   ½ c. miniature marshmallows
  •   1 c. milk chocolate chips melted

Melt butter in a large, heavy pan.  Add brown sugar, Karo, and salt. Bring to a boil stirring constantly. Boil 5 minutes over medium heat without stirring. Remove from heat and add soda and vanilla. Stir well. Pour over popcorn, coconut and nuts and mix well in a large bowl. Pour popcorn mixture into 2 (9×13”) pans lined with foil. Bake at 250° for 40 minutes, stirring every 10-15 minutes. Remove from oven and add mini marshmallows. Pour onto waxed paper to cool. Melt chocolates and drizzle over the top of popcorn and allow to cool completely before breaking into chunks.


Moose Munch Carmel corn


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