This recipe for reindeer crunch is the perfect easy, sweet and salty gift from your holiday kitchen! And don’t forget to make a batch for yourself.
Jump to:
Why we love this recipe
Okay, so if you are still looking around for one more holiday treat to make, this might be it.
Sometimes known as reindeer chow or reindeer food, this sweet Christmas snack is hands down the most popular recipe I make every year.
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 caramel glaze, baked, and then drizzled with melted chocolate.
It’s like the best caramel popcorn you have ever had, only mixed with nuts AND with chocolate involved. And while I’ll tell you the best way to store it, let’s just say that’s never been an issue in my house because it disappears quicker than Santa up the chimney.
Ingredients you need
Ingredient notes and substitutions
- Popcorn: You want plain popcorn, not flavored with butter or anything else. You can either pop it yourself or pick up a couple of bags of plain popcorn (salted is finee).
- Corn Syrup: Corn syrup is a thick sweetener made from, yep, corn! You want the light version for this recipe (the dark version contains molasses which will change the caramel flavor). You can find it in the baking aisle of your supermarket.
- Chocolate: You can use whatever kind of chocolate you like – I always opt for the mini chips because they melt faster.
- Nuts: Yes, you can leave them out if you need to, or you can use a single variety of nuts (one day I am going to make this recipe with only macadamia nuts!)
See the recipe card for full information on ingredients and quantities.
How to make this recipe
STEP 1: Preheat your oven to 250 and line two two rimmed baking pans with parchment paper or silicone baking mats (you can also use 9 x 13 casseroles if you need to).
STEP 2: Combine some plain popped popcorn and mixed nuts in large bowl.
PRO TIP: Put the popcorn in the bowl first and then scatter the nuts over the top. The nuts are heavier and this way they won’t all gather together at the bottom of the bowl.
STEP 3: Melt some butter in medium heavy saucepan. Stir in some brown sugar, corn syrup and salt and bring it all to a boil over medium heat, stirring constantly. Boil for five minutes, stirring now and then. Stir in some vanilla. (This mixture is going to get very foamy and bubbly – that’s how we want it!).
STEP 4: Working quickly and carefully (sugar mixture is super-hot!), pour the sugar mixture over popcorn and nuts. Stir it all up with tongs until everything is coated with at least a little bit of caramel.
PRO TIP: Just one more caution to be careful with the melted caramel – I always keep potholder gloves on when I am mixing.
STEP 5: Spread mixture in a single layer onto the baking pans. Bake at 250 for 30 minutes. Cool this deliciousness in pans on cooling racks or on your stovetop for 15 minutes and then break into chunks.
STEP 6: Melt chocolate in a double boiler or in the microwave (if you use the microwave, melt on 50% power for 30 second increments, stirring after each 30 seconds until melted). Drizzle melted chocolate over the popcorn mixture.
PRO TIP: Don’t worry if the chocolate is thicker in some places than others when you drizzle it on. Just do your best to get it on as many pieces of popcorn as you can!
STEP 7: Here comes the hardest part! Cool it until the chocolate hardens (this goes faster if you put it in the fridge for an hour) and store it in airtight container. If you even need to store it, because this stuff disappears fast! 💨
.
Recipe FAQS
I like popping fresh popcorn myself, but bagged popcorn is perfectly fine too! Get the plainest popcorn that you can so that the other flavors can shine through.
You can! Sometimes I make this with just peanuts, and once I made it with macadamia nuts and practically died of happiness.
Yes! This will keep for several days stored in an airtight container.
Pop your question in the Comments section below and I will answer pronto!
Other holiday treat recipes we love!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Reindeer Crunch!
This recipe for reindeer crunch is the perfect easy, sweet and salty gift from your holiday kitchen! And don’t forget to make a batch for yourself.
- Prep Time: 15 minutes
- Cooling Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Microwave and Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 cups plain popped popcorn
- 1 1/2 cups salted mixed nuts
- 1/2 cup butter
- 2 cups packed brown sugar
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 12 ounces chocolate chips or chocolate candy melts
Instructions
- Preheat oven to 250 and grease two rimmed baking sheets.
- Combine popcorn and nuts in large bowl.
- Melt butter in medium heavy saucepan. Stir in brown sugar, corn syrup and salt and bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring now and then. Stir in vanilla.
- Working quickly and carefully (sugar mixture is super-hot!), pour sugar mixture over popcorn and nuts. Stir with a wooden spoon until coated.
- Spread mixture in a single layer on two lightly greased two baking pans. Bake at 250 for 30 minutes, stirring once.
- Cool in pans on wire racks for 15 minutes and break into chunks.
- If you are using candy melts, melt them according to the directions on the pacakge. If you are using chocolate chips, melt the chocolate in a double boiler or in the microwave (if you use the microwave, melt on 50% power for 30 second increments, stirring after each 30 seconds until melted). Drizzle melted chocolate over popcorn.
- Cool until chocolate hardens (this goes faster in the fridge.) Store in airtight container. If you even need to store it, because this stuff disappears fast! :)
Notes
-
- Popcorn: You want plain popcorn, not flavored with butter or anything else. You can either pop it yourself or pick up a couple of bags of plain popcorn (salted is finee).
-
- Corn Syrup: Corn syrup is a thick sweetener made from, yep, corn! You want the light version for this recipe (the dark version contains molasses which will change the caramel flavor). You can find it in the baking aisle of your supermarket.
-
- Chocolate: You can use whatever kind of chocolate you like – I always opt for the mini chips because they melt faster.
-
- Nuts: Yes, you can leave them out if you need to, or you can use a single variety of nuts (one day I am going to make this recipe with only macadamia nuts!)
Donna says
This is incredibly delicious! I put 4 oz each of white, milk, and dark chocolate.
I’m so glad you liked it – I love the mix of chocolates!
Jennifer Venetta says
This is amazing!! I made this to take to our Foster Care Christmas Party. I did not put in oven I just let it cool on itโs own like regular Carmel popcorn. And the chocolate I took half the amount (6oz) And did 30s X2 then 10s extra to make it drizzle better. Thanks for such an amazing recipe
Jennifer! I’m so glad you liked this, and I hope your Christmas Party was wonderful – happy merry everything! :)
Natalie J says
After making this 4 years in a row, I thought it needed a second review. This recipe is so tasty- my family always raves about it and it disappears so quickly each time I make it. Tastes like a million bucks but really isnโ t that hard to make. Itโs the perfect holiday splurge!
Natalie! You are so so sweet to leave this second review, and I am just delighted that this has turned into a family favorite! :) :)
mary h ashline says
How many cups of kernels will render 12 cups popped?
Hi Mary! Between 1/3 and 1/2 cup of kernels should give you 12 cups of popped popcorn. :)
Joanna says
So, I just made this as part of my Christmas gift baskets, and it is AMAZING. SO good!! It was so easy to make (reminded me of my mom making caramel corn when I was little). I followed the recipe exactly, except that I used a whole 15.25 oz can of salted almonds, cashews, and pecans, and I sprinkled red M&Ms over it all after drizzling with chocolate, so I could name it “Rudolph Mix”. I put what I didn’t need for my baskets in a ziplock, and my older brother purposely put it on the other side of the room, so we wouldn’t just keep scarfing it down – it’s sooooo good!! This is a keeper recipe, thanks!
Rudolph mix – I love that!! I’m going to try that when I make this year’s batch. Thanks Joanna!
Doug says
Awesome . . . If not addicting recipe. . And Very versatile. I only used ยผ of the popcorn, added 2 – 170 gram bags of caramel popcorn (sugar on sugar ;-) used a deluxe mix of nuts and added a box of Rice Chex for that crunch factor. I also used a Demerma style brown sugar for a richer candied flavor.
Wow! You have taken the crunch to a whole new level…I love love love the Rice Chex idea!
Denise says
Try using a few paraffin chips/flakes in a double boiler. It will keep the chocolate smooth and glossy. You can buy these at cake and candy making supply stores.
Lyndi says
Hi! Thanks for sharing this recipe! I chose it as my “baking day” project this year and loved it! I documented the day in my blog: http://lyndiprojects.blogspot.com/2013/12/homemade-christmas-gifts.html