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.
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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! 💨
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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!
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PrintReindeer 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 1x
- 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!)
Laura says
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
Janet says
I melt all my chocolates in my mini-crockpot. Keeps them soft while I work on the dipping. Warm setting works best without burning
Julie says
How many servings are in one batch?
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. :)
Julie says
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. :)
Laura says
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
Sue says
Yep it seizes if any water gets in it. You can add butter or oil but absolutely no water.
Thanks Sue – I’ll keep at it!
Mike says
I like to melt the chocolate truffles in a double boiler or melt butter with chocolate chips – great choclate melt evertytime
Thanks Mike – definitely giving that a try next time!
Nancy says
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.
Kate says
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! :)
William says
Flock of deer?
No, herd.
Herd of what.
Herd of deer.
Of course, I’ve heard of deer.
Kate says
LOL! Thank you for my laugh of the day. :) :)
Catherine N. says
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.
Kate says
Trying this too – thank you!
Michell says
Try a small (like the size for making sauces) crock pot to melt your chocolate
Kate says
That is a great idea with the low heat…will give it a shot! thanks!
FramedCooks says
Thanks everyone – I will work up my courage to try chocolate melting one more time!
Wendy says
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! :)
Pam says
Stir a tablespoon of what?
Roki says
Maybe that’s the secret… LOL!
Signe says
I have bought a chocolate melter. Maybe you should do so too? It works for me, every single time :)
onceuponarecipe says
This looks SO good!
My "secret" for melting chocolate is to use a double boiler, and once things start melting, stir, stir, stir…
Joanne says
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.
Marisa says
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!