Irresistible Halloween Caramel Corn

Now Milton, let's not be greedy. Share it!

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Satisfy your sweet tooth with this chewy Halloween Caramel Corn. Loaded with sweet gooey caramel, salty peanuts, and colorful Reese’s Pieces, this stuff will practically eat itself. This recipe requires no baking time meaning you can be munching on it for movie night in 15 minutes or less.

Pair it with a fizzy Root Beer Cocktail for the ultimate movie night experience!

One of my fondest memories as a kid was sitting in my grandmother’s kitchen and watching her cook up tasty recipes to spoil all of us grandkids around the holidays. I especially remember the time she made “Poppycock” for us. They were large popcorn balls held together with sticky chewy caramel and littered with various salty nuts. They stuck to my teeth (and braces), but boy were they delicious!

After all these years I finally got my hands on her recipe and have been making this caramel corn recipe for my own little monsters ever since.

The fun thing about this recipe is how easy it is to customize to your own tastes or the season. Chocolate chips, pretzels, cashews, bacon (oh yes!)…you name it, it can be done. This Halloween caramel corn is perfect for the spooky fall season. Put it out for a kid’s Halloween party and watch it disappear, or indulge with your sweetheart while watching a fun scary movie.

The key to this particular recipe is the ratio of caramel to popcorn. Too much caramel and it’s just a gooey mess, too little caramel and it’s a bit dry and crunchy. While crunchy caramel popcorn certainly has its place, this isn’t it.

Ingredients needed for Halloween Caramel Corn:

• Popcorn Kernels. Any brand of kernels will do. I like Jolly Time Organic Popcorn.
• Salted Butter. The higher the quality the better.
• Brown Sugar. I use dark brown sugar for a stronger flavor, but light brown sugar will work too.
• Light Corn Syrup
• Vanilla
• Baking Soda
• Peanuts. I use the salted variety.
• Reese’s Pieces Candy

Tools needed to make Halloween Caramel Corn:

• Large mixing bowl
• Saucepan
• Baking Sheet
• Popcorn Popper. You could also do it the old-fashioned way and pop it on the stove. You can find a good recipe here.
• Heavy-duty spatula. Any large spoon will work, but I find that a nice thick stiff spatula works well with the sticky caramel to help spread it around.
• Parchment Paper. It’s not necessary, but sure does make cleanup a whole lot easier.

How to make Halloween Caramel Corn:

1. Start by measuring out your popcorn kernels and add them to your popcorn popper. Pop them directly into a large bowl and set aside.
2. Next, gather your remaining ingredients and have them ready to add as the caramel sauce will cook fairly quickly.
3. In a large saucepan melt the butter.
4. Add the brown sugar and corn syrup and cook for 4-5 minutes stirring occasionally.
   • Note: I suggest setting a timer for 5 minutes as soon as you add your sugar and syrup to prevent overcooking the caramel. The longer it cooks the harder it will be, and we are after soft chewy caramel.
5. Remove from heat and add the vanilla and baking soda. Stir to combine completely.
6. Add in the peanuts and stir.
7. Pour over the popped corn and use a sturdy spatula or spoon to mix it all together.
8. Pour out onto a parchment-lined baking sheet and spread it evenly.
9. Once it is slightly cooled add the Reese’s Pieces on top and let cool completely. Then break apart and enjoy.

Can I use microwave popcorn?

You can, but make sure it is a variety with as little butter and salt added to it as possible. You may also want to substitute the salted butter for unsalted, so you don’t end up with salt overload.

For me and my kids, half the fun is getting out the ol’ trusty Proctor Silex “Popcorn Pumper”. A solid piece of equipment made in the USA that still gets the job done after all these years. You get that wonderful fresh popped corn aroma throughout the house and the kids like to catch the stray pieces that go flying out into the kitchen.

Why do you add baking soda to the caramel?

Seems like a strange addition, I know. But the quick science behind it is that the baking soda reacts with the sugar and corn syrup to create tiny air bubbles which create a softer texture in the caramel. You’ll notice the caramel sauce turns a lighter color once you add this in. This results in that chewy, soft, stick-to-your-teeth texture we are after.

Why don’t you bake the Caramel Corn?

Some people choose to do this in their recipe, but it will make it crunchier…and that’s not what we’re after. We want the chewy gooey sticky caramel. This is also the best method if you are wanting to make popcorn balls.

How to store the Caramel Corn:

Store in an airtight container at room temperature. This should easily stay fresh for several days…but I can’t confirm that 100% as mine is usually devoured within the first 24 hours.

More Halloween treats and drinks:

• Halloween Tequila Drinks-Headless Horseman Black Margarita
• Easy Chocolate Pumpkin Whoopie Pies for Fall
• 3 Spooky Gin Halloween Cocktails
• The BEST Reese’s Pieces Peanut Butter Cookies!

Now Milton, let's not be greedy. Share it!