How to Make Caramel Corn for Halloween
Homemade caramel corn is a classic Halloween treat. This recipe is great to serve at parties or divide it up into individual Halloween bags and give it away as gifts.
Pop 12 cups of plain popcorn. I like to use an air popper since it does not add any salt or oil to the popcorn.
Melt two sticks of butter in a large heavy saucepan over low heat.
Stir in 2 cups of packed light brown sugar, 1 teaspoon salt and 1/2 cup light corn syrup.
Bring to a boil, stirring constantly.
Insert a candy thermometer into pan, without the tip touching the bottom of pan. Boil mixture slowly, without stirring, until the temperature reaches the soft crack stage, about 285 degrees. This could take at least 45 minutes, but watch thermometer temperature carefully.
When the temperature of the mixture is reached, immediately remove from heat and stir in the soda and vanilla. This will cause the mixture to briefly foam up.
Stir the mixture and then immediately pour evenly over the popped corn in the roasting pan.
Using 2 wooden spoons, quickly mix to coat all the popcorn; spread evenly on pan.
Bake at 250 degrees for 15 minutes; stir well. Return to oven for another 15 minutes. Remove pan from oven and stir in nuts, coating well. Bake for 30 minutes more, stirring every 10 minutes.
Turn caramel corn out onto waxed or parchment-lined baking sheets in a single layer. Cool completely, then break apart into desired sized pieces. Keep stored in airtight containers.
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