Description
Whip up a batch of spooky and delicious Halloween Caramel Corn! This sweet and salty treat is perfect for parties, trick-or-treaters, or just a festive movie night.
Ingredients
Scale
- 10 cups popped popcorn (about 1/2 cup unpopped kernels)
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: Halloween-themed sprinkles or candy corn for decoration
Instructions
- Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.
- Place popped popcorn in a very large bowl.
- In a medium saucepan, combine brown sugar, butter, and corn syrup. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
- Bring the mixture to a boil and cook for 5 minutes, stirring occasionally.
- Remove from heat and stir in vanilla extract, baking soda, and salt. The mixture will foam up.
- Quickly pour the hot caramel mixture over the popcorn and stir immediately to coat evenly. Work quickly as the caramel will start to set.
- Spread the caramel corn in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes, stirring gently halfway through, until golden brown and fragrant.
- Let the caramel corn cool completely on the baking sheet. Once cool, break it into pieces.
- If desired, decorate with Halloween sprinkles or candy corn before serving.
Notes
- Make sure to use fresh popcorn for the best texture.
- Be very careful when handling the hot caramel mixture.
- Store cooled caramel corn in an airtight container at room temperature for up to a week.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Halloween Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Protein: 2g