MOOSE MUNCH CHRISTMAS SNACK MIX

MOOSE MUNCH CHRISTMAS SNACK MIX 1 ⅓ cup Tony Chachere's Praline Honey Ham Injectable Marinade ¼ cup unsalted butter 1 tsp baking soda 8½ cups popped popcorn ¾ cup unsalted peanuts ¾ cup pecans 2 cups chocolate covered caramels ¼ cup toffee baking bits ¾ cup semi-sweet chocolate chips, melted In a medium saucepan over medium heat, melt butter and Tony Chachere's Praline Honey Ham Injectable Marinade. Bring to a boil. Cook until mixture reaches 230°F and sauce is thickened; about 8 minutes. Remove from heat. Stir in baking soda. In a large mixing bowl, mix together popped popcorn, nuts, and pecans. Pour caramel sauce over the mixture and stir to coat well. Prepare a large rimmed baking sheet with parchment paper. Grease paper with cooking spray. Evenly spread caramel corn in pan. Place pan in 250°F oven and bake for 45 minutes, stirring the mixture every 15 minutes. Remove Pan from oven, allow to cool; about 5 minutes. Break apart caramel corn. Evenly spread chocolate candy and toffee bits across the pan. Melt chocolate in the microwave for 4-6 minutes on power level 3. Place melted chocolate into a storage bag. Cut the tip off the end and drizzle chocolate across the pan. Allow mixture to cool. Store in an air-tight storage bag. Notes How do I know when the caramel sauce is done? Use a kitchen thermometer to ensure the caramel syrup reaches 230°F. The caramel should come to a boil for several minutes. How do I store Moose Munch? Store the caramel corn in an air-tight container in the pantry and it will keep up to 3 months. Can I re-crisp caramel corn? Line and grease a large rimmed baking sheet with parchment paper. Bake at 250-275°F for 10 minutes. Allow mixture to cool. Repeat baking if the mixture is not crunchy within several minutes of cooling. Be sure to remove any chocolate candies beforehand.