Halloween Caramel Corn

Halloween Caramel Corn TextDAMNNNNNN. That’s addictive.

So my husband, once again, brought me home some American candies he found at a specialty shop and of course I had to mix them all together rather than just eat them one at the time. You know.

The result is this Halloween-themed caramel corn packed with Reeses’s Pieces, Candy Corn, and Oreos… plus salted pretzels and peanut because I can’t have sweet without salt!

Halloween Caramel Corn Close Up

INGREDIENTS: 

Popcorn:

1 cup Popping Corn

1/4 cup Vegetable Oil

Caramel:

1 cup Butter

2 cups Light Brown Sugar

1/2 Light Corn Syrup

 1 tsp Baking Soda

1 tsp Vanilla Extract 

Add-Ins:

 2 cups Reese’s Pieces 

1 1/2 cups Pretzels (broken into bits) 

1 cup Candy Corn 

8 Oreos (crushed up)

Halloween Caramel Corn Ingredients

 EQUIPMENT: 

2 Baking Sheets (for baking caramel corn)

1 Extra-Large Pot (for popping corn AND making caramel)

HSCC Bagged 1

PROCESS

Preheat oven to 250F / 125c and arrange two racks at even spacing.

Put a large pot over a medium heat, and add the oil and popcorn. Put a lid on the pot, with a small gap so that steam can escape. Pop the corn until there are a few seconds between pops, and it sounds like they are mostly cooked. I’d recommend shaking it often to prevent burning.

Dump the popped corn into a large sheet pan and sprinkle with kosher salt. Let cool while making the caramel.

Halloween Caramel Corn Popcorn 2

In the same pot that you made the popcorn, melt the butter, sugar, corn syrup and salt together. Let them boil, and continue to stir them for about 10 minutes, the caramel will be bubbling and amber-colored.

Meanwhile, in a tiny bowl, mix the baking soda and vanilla together so that the soda is mostly dissolved.

Pull the pot off of the heat, and quickly stir in the vanilla/baking soda mixture. The caramel should get very light and frothy. Immediately pour the popcorn into the caramel, and gently fold the caramel into the corn to coat it. This takes a little determination and arm strength but I’ve got faith in you.

Halloween Caramel Corn Caramel

Transfer the popcorn to your 2 sheet pans and place in the oven. Bake for 15 minutes then go in a stir around the caramel corn to make sure it’s as evenly coated as possible. Break up any aggressive chunks while you’re at it. Bake for another 15 minutes, and then remove from the oven.

Halloween Caramel Corn Baked

Give the corn one final stir to coat the popcorn and then add the candy, cookie crumbles, peanuts and pretzels while the popcorn is still hot. This allows the Reese’s Pieces to melt a bit and for all the ingredients to really “get to know each other” if you know what I mean.

Halloween Caramel Corn 3

HSCC Tray 1

Let cool for 10 minutes and transfer to an airtight container or devour immediately. Or both.

HSCC Bowl 2 HSCC Bagged 2

This treasure trove of awesome-ness makes for a great party snack, is a good use of Halloween leftover candy, and is also an awesome goody bag for Halloween parties. Get mixing.

Halloween Caramel Corn Text 2

Cheers!

Recipe adapted from Heather Christo

This entry was posted in Holiday, Salted Caramel, Sweet Eats and tagged , , , , , , , , , . Bookmark the permalink.

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