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Recipes » dessert » Reindeer Crunch

Reindeer Crunch

By Kate Morgan Jackson

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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.

reindeer crunch

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.)

deer

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 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.

Meantime, once you DO get that chocolate melting thing down, this recipe is a snap!  Here’s a quick video to show you the deliciousness…

 

 

Anyway, that’s my Reindeer Crunch tale…be careful with this stuff.  It’s impossible to take just one bite!

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Reindeer Crunch!


★★★★★ 5 from 2 reviews
  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Microwave and Oven
  • Cuisine: American
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Description

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.


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
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 12 ounces chocolate chips or chocolate candy melts

Instructions

  1. Preheat over to 250.
  2. Combine popcorn and nuts in large bowl.
  3. 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.
  4. Working quickly and carefully (sugar mixture is super-hot!), pour sugar mixture over popcorn and nuts. Stir with a wooden spoon until coated.
  5. Spread mixture in a single layer on two lightly greased two baking pans. Bake at 250 for 30 minutes, stirring once.
  6. Cool in pans on wire racks for 15 minutes and break into chunks.
  7. 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 popcorn.
  8. 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! :)
60369.7 g148.3 mg29.9 g13.2 g0 g84.3 g5.7 g7.3 g24.4 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Published on December 20, 2011

Good for: Christmas/Holidays

Last Post:
Crostini with Roast Beef and Pomegranate
Next Post:
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Comments

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  1. Marisa says

    December 21, 2011 at 12:43 am

    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!

    Reply
  2. Joanne says

    December 21, 2011 at 1:51 am

    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.

    Reply
  3. onceuponarecipe says

    December 21, 2011 at 7:03 am

    This looks SO good!
    My "secret" for melting chocolate is to use a double boiler, and once things start melting, stir, stir, stir…

    Reply
  4. Signe says

    December 22, 2011 at 12:10 pm

    I have bought a chocolate melter. Maybe you should do so too? It works for me, every single time :)

    Reply
  5. Wendy says

    December 22, 2011 at 5:51 pm

    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! :)

    Reply
    • Pam says

      December 20, 2012 at 12:35 pm

      Stir a tablespoon of what?

      Reply
      • Roki says

        December 22, 2015 at 8:26 pm

        Maybe that’s the secret… LOL!

        Reply
  6. FramedCooks says

    December 27, 2011 at 3:41 pm

    Thanks everyone – I will work up my courage to try chocolate melting one more time!

    Reply
  7. Michell says

    March 15, 2012 at 8:20 pm

    Try a small (like the size for making sauces) crock pot to melt your chocolate

    Reply
    • Kate says

      March 15, 2012 at 9:09 pm

      That is a great idea with the low heat…will give it a shot! thanks!

      Reply
  8. Catherine N. says

    December 1, 2012 at 11:14 am

    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.

    Reply
    • Kate says

      December 1, 2012 at 3:01 pm

      Trying this too – thank you!

      Reply
  9. William says

    December 1, 2012 at 12:36 pm

    Flock of deer?
    No, herd.
    Herd of what.
    Herd of deer.
    Of course, I’ve heard of deer.

    Reply
    • Kate says

      December 1, 2012 at 3:02 pm

      LOL! Thank you for my laugh of the day. :) :)

      Reply
  10. Nancy says

    December 24, 2012 at 8:08 pm

    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.

    Reply
    • Kate says

      December 25, 2012 at 8:34 am

      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! :)

      Reply
  11. Mike says

    August 28, 2013 at 5:25 pm

    I like to melt the chocolate truffles in a double boiler or melt butter with chocolate chips – great choclate melt evertytime

    Reply
    • Kate says

      August 30, 2013 at 6:47 am

      Thanks Mike – definitely giving that a try next time!

      Reply
  12. Sue says

    October 26, 2013 at 3:39 pm

    Yep it seizes if any water gets in it. You can add butter or oil but absolutely no water.

    Reply
    • Kate says

      November 9, 2013 at 4:53 pm

      Thanks Sue – I’ll keep at it!

      Reply
  13. Julie says

    November 1, 2013 at 4:22 pm

    How many servings are in one batch?

    Reply
    • Kate says

      November 9, 2013 at 5:02 pm

      Oh gosh – that’s a tough one. I’d say 6-8? But honestly, this stuff is addictive! A few people could definitely polish this off if you leave them unattended. :)

      Reply
      • Julie says

        December 2, 2013 at 1:53 pm

        Has anyone ever tried to drizzle the melted chocolate over the popcorn/nuts BEFORE breaking it into chunks?

        Thoughts on this? I will be trying this recipe on Friday. :)

        Reply
        • Laura says

          December 6, 2013 at 9:13 pm

          I did that last year – the only downfall is the warmth of your hands can melt and moosh the chocolate. But then you have some awesome deliciousness to lick off your hands when you’re done, so I thought it was a win ;P

          Reply
  14. Janet says

    December 5, 2013 at 12:39 pm

    I melt all my chocolates in my mini-crockpot. Keeps them soft while I work on the dipping. Warm setting works best without burning

    Reply
  15. Laura says

    December 6, 2013 at 9:09 pm

    I don’t know if anyone has said this already, but chocolate chips are coated in a waxy substance so they don’t stick together in the bag – making them more likely to get clumpy and gross. At least that’s what I’ve been told ;) Thanks for the recipe – it’s delicious!!! I’ve actually used the brown sugar glaze as the “toffee” for Saltine cracker toffees, too – really REALLY good :D

    Reply
  16. Lyndi says

    December 18, 2013 at 5:39 pm

    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

    Reply
  17. Denise says

    December 24, 2013 at 7:51 am

    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.

    Reply
  18. Doug says

    December 26, 2014 at 5:54 pm

    Awesome . . . If not addicting recipe. . And Very versatile. I only used ¼ 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.

    Reply
    • Kate says

      December 27, 2014 at 12:31 pm

      Wow! You have taken the crunch to a whole new level…I love love love the Rice Chex idea!

      Reply
  19. Joanna says

    December 9, 2016 at 9:10 pm

    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!

    Reply
    • Kate says

      December 11, 2016 at 4:00 pm

      Rudolph mix – I love that!! I’m going to try that when I make this year’s batch. Thanks Joanna!

      Reply
  20. mary h ashline says

    December 24, 2018 at 11:51 am

    How many cups of kernels will render 12 cups popped?

    ★★★★★

    Reply
    • Kate says

      December 27, 2018 at 9:37 am

      Hi Mary! Between 1/3 and 1/2 cup of kernels should give you 12 cups of popped popcorn. :)

      Reply
  21. Natalie J says

    December 14, 2019 at 10:27 am

    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 isn’ t that hard to make. It’s the perfect holiday splurge!

    Reply
    • Kate Morgan Jackson says

      December 16, 2019 at 9:31 am

      Natalie! You are so so sweet to leave this second review, and I am just delighted that this has turned into a family favorite! :) :)

      Reply
  22. Jennifer Venetta says

    December 16, 2019 at 10:12 am

    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 it’s 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

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      December 16, 2019 at 10:14 am

      Jennifer! I’m so glad you liked this, and I hope your Christmas Party was wonderful – happy merry everything! :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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