Okay, so if you are still looking around for one more holiday treat to make, this might be it. The title of this recipe is Reindeer Crunch, and when I mentioned that I would be making it, one of my vigilant Facebook readers asked if I would be using real reindeer.
Nope. No reindeer were harmed in the making of this recipe. No deer of ANY kind were involved in the making of this recipe, even though I have flocks of them living in my yard. (Flocks? Herds? Gaggles? Whatever the right phrase is for lots and lots of deer…that’s what I’ve got. It’s gotten so that they will now pose for the camera.)
Anyway, I’m guessing reindeer might like to actually crunch some of this stuff, because it is made with popcorn and mixed nuts that have been coated in a brown sugar glaze, baked, and then drizzled with melted chocolate.
I now have to go on a brief rant about melting chocolate. I seem to be completely incapable of melting chocolate without having it seize up (which means, having it melt and then instantaneously transform into a totally unusable clod of solid, grainy chocolate mess). I’ve tried everything…the microwave at the defrost setting, melting it carefully over a double boiler…for some reason, it just won’t work for me. So thank goodness for candy melts, which are somehow made in a way that is especially designed for melting. You can get them in bags of all different colors at Michael’s craft stores, or you can find them by clicking here. I always keep a bag of them on hand just for moments like this when I NEED to make things like reindeer crunch. But if you are good at melting chocolate, go ahead and use regular chocolate chips, and please tell me your secret.
Anyway, that’s my Reindeer Crunch tale…be careful with this stuff. It’s impossible to take just one bite!
Ingredients Directions
Recipe from CHRISTMAS WITH SOUTHERN LIVING 2011







framedcooks
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My chocolate only seizes if there is water in the bowl somewhere. The tiniest droplet will ruin the whole batch of chocolate. Just like fat with egg whites, water and chocolate do not mix. Hope that helps!
Hmm my only secret is stir the whole time! Sometimes adding a hint of oil helps also!
I would not be allowed to be alone with this crunch. Because by crunch…I think you actually mean crack.
This looks SO good!
My "secret" for melting chocolate is to use a double boiler, and once things start melting, stir, stir, stir…
I have bought a chocolate melter. Maybe you should do so too? It works for me, every single time
Stir one tablespoon into a 12oz bag of chocolate chips, stirring well to coat all chips. Microwave in a glass dish (at regular setting) for 10-15 seconds, remove and stir, and repeat until all chips are melted. No scorching, no seizing. Happy drizzling!
Stir a tablespoon of what?
Thanks everyone – I will work up my courage to try chocolate melting one more time!
Try a small (like the size for making sauces) crock pot to melt your chocolate
That is a great idea with the low heat…will give it a shot! thanks!
I use a double boiler, and the minute the water starts simmering, I turn the heat off. And let the chips sit over the hot water.
Trying this too – thank you!
Flock of deer?
No, herd.
Herd of what.
Herd of deer.
Of course, I’ve heard of deer.
LOL! Thank you for my laugh of the day.
What did i do wrong. I followed the directions and the recipe amounts but it seemed there wasn’t enough of the carmelized ingredient to cover the popcorn and nuts. Also my chocolate never hardened so when I tried to break it up the nuts fell off and the chocolate was sticky.
Oh dear! Sounds like you have fluffier popcorn than I do…sounds like you should reduce the popcorn amount by a couple of cups. As for the chocolate, if you leave it in the fridge for an hour or too, the temperature should harden it right up. Hope this helps!