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Halloween Popcorn
A Festive
Halloween Caramel Popcorn Recipe
You'll Need
Ingredients:
- 8 cups of popped pop corn
(3-4 Tablespoons kernels)
- 2 cups mini pretzels
- 1 cup of dry roasted peanuts
- 1/2 cup butter cut into cubes
- 1/4 cup corn syrup
- 1 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup candy corn
- 1 cup peanut M&Ms or regular M&Ms or any candy coated milk chocolate pieces
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You'll Also Need:
- Nonstick cooking spray or oil for greasing
- Large bowl (the bigger the better)
- 2 quart sauce pan
- 2 wooden spoons (or other large spoons)
- Spatula
- Large baking sheet
- Measuring spoons and cups
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Instructions
- Pop popcorn kernels (I air pop mine but any way will work)
- Remove any unpopped kernels that may have snuck into the popcorn
- Apply a heavy coat of cooking spray or rub oil on inside of large bowl
- Pour popcorn into greased bowl and mix in mini pretzels
- Sprinkle peanuts over top of mix and set aside
- Now apply a heavy coat of cooking spray (or oil) to inside of saucepan, baking sheet, spoons, spatula
- Tip - spraying the measuring cup before measuring the corn syrup will help it come out easier too
- Preheat oven to 200° F
- Measure out the rest of the ingredients at this time and set aside
- In saucepan dissolve butter, corn syrup, brown sugar and salt over medium heat stirring frequently; bring mixture to a boil
- Boil mixture for 5 minutes without stirring (or until candy thermometer reaches 250° F)
- Tip - The trick is to start the timer at the very first sign of boiling; if you wait until it is at a full boil to start the clock, your caramel will get way to hard or use a candy thermometer for best results
- Remove saucepan from heat and immediately add baking soda and vanilla, stirring quickly as it foams up, sizzles and settles back down
- Immediately pour caramel mixture over popcorn, pretzels and peanuts and mix quickly using both spoons until very well coated
- Spoon mixture onto the well greased large baking sheet (I prefer a well greased tray but some people use parchment paper)
- Bake for 1 hour, stirring popcorn every 15 minutes
- After removing baking sheet from oven, sprinkle the candy corn and candy coated chocolates evenly, do not stir - just allow them to melt a little from the heat of the popcorn
- Cool completely, break into pieces and store in an airtight container
- Soak sticky caramel covered dishes in hot, soapy water as soon as possible, after a few minutes the caramel will rinse off easily
- Important Safety Note: Caramel popcorn is great for kids to eat, not to make. The extremely high temperature of the caramel and the caramel popcorn makes it very dangerous for children. Adults should be very careful to avoid touching hot caramel and hot caramel popcorn when making, mixing and baking caramel popcorn.
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