This recipe falls into the stupid easy category. Popping Popcorn is the only skill needed. The other is stirring and using a microwave. How easy is that?
The popcorn isn't dauting at all. Its better to do it in a couple of small batches than one large for better popping and fewer "bullets", or unpopped kernals at the end. Also using a large mesh kitchen spider to fish the popped corn out of the pan ensures that any bullets are left behind and all you have is good fresh popped corn for the rest of this sweet treet.
My daughters version doesn't include dried cranberries. I added it to my recipe as, well, the tart of the cranberry is a nice counterpoint to the sweet of the white chocolate coating. I also add a pinch of salt...something all that popcorn needs as well as a nice foil for the sweet. Tart, sweet and salty can it get any better?
An absolute must to success with this recipe is using a silpat sheet on your baking sheet. Without it the confection sticks to much to the baking sheet and makes it hard to pull off and break apart for storage.
Moose Track Candy
- 1 1-lb package Candy Quick
- 1 bag Reese's pieces
- 2 C reduced sugar dried cranberries
- 1/4 t sea salt
- 3/4 c unpopped popcorn
- 6 T vegetable oil
Heat 2T oil in a heavy pot with a lid. Add 1/4 c popcorn kernels. Cook over medium-high heat until popping slows and comes to a stop. Remove popped corn with a spider and toss out the unpopped kernels. Repeat with remaining popcorn and oil until its all popped.
Put popped corn into a very large bowl. Sprinkle Reeses Pieces and dried cranberry over the popped corn and fold lightly.
Melt Candy Quick according to package directions in microwave. Sprinkle salt over the candy quick and stir until smooth. Pour the candy quick over the popcorn mixture. Fold until all ingredients are evenly coated with the candy quick. While still warm spread out over a large silpat covered baking sheet. Put in refrigerator for 1-2 hours to set.
Remove from refrigerator and break into small chunks. Put into gift jars or large container with a lid and store at room temperature. Enjoy with a big cup of creamy hot cocoa or Mexican Hot Cocoa with peppermint schnapps added.