Monster Cereal Caramel Corn
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Add a spooky twist to traditional caramel popcorn with this Monster Cereal Caramel Corn. Full of all your favorite Monster cereal pals, this Halloween treat is perfect for an 80s Halloween party or movie night on the couch.
Count Chocula, Boo Berry, and Franken Berry have been around for decades, and you probably enjoyed them for breakfast at least once when you were a kid.
If you were a kid in the 80s, these sugary cereals were considered a main food group and part of any “complete breakfast” along with Pop-Tarts and toaster waffles.
This Halloween mashup is an easy crowd-pleaser dessert that can be whipped up in less than 20 minutes…your kids (and your inner kid) will love you for it.
This Monster cereal caramel corn is a twist on my Halloween Caramel Corn (with Reese’s Pieces!) and has the same core ingredients with a perfect 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.
Why You’ll Love This Recipe
Tools you’ll need
Ingredients You’ll Need:
Ingredient Notes:
- Popcorn Kernels. Any brand of kernels will do. I like Jolly Time Organic Popcorn.
- Salted Butter. Use high-quality grass-fed butter if possible (I like Kerrygold)…it really makes a difference.
- Brown Sugar. I use dark brown sugar for a stronger flavor, but light brown sugar will work too.
Be sure to check out the full recipe and ingredient list in the recipe card below.
How to make Monster Cereal Caramel Corn:
Gather your ingredients and have them ready to add as the caramel sauce will cook fast and you don’t want it to overcook while you are scrambling to find the Baking Soda.
Step 1: Measure out your popcorn kernels and add them to the popcorn popper. Pop them directly into a large bowl. Add the Monster cereals and pretzels and set aside.
Step 2: In a large saucepan melt the butter.
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Step 3: Add the brown sugar and corn syrup and cook for 4-5 minutes stirring occasionally.
TIP: 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.
Step 4: Remove from heat and add the vanilla and baking soda. Stir to combine completely.
Step 5: Add peanuts and stir to coat evenly.
Step 6: Pour the caramel sauce over the popcorn mix and use a sturdy spatula to mix it all together.
Step 7: Pour out onto a parchment-lined baking sheet and spread it evenly. If you want, you can add a few more monster marshmallows on top for extra color.
Step 8: Let it cool, then break it apart and enjoy.
Substitutions & Variations
BUTTER: For a vegan/dairy-free version, you can substitute the butter for coconut oil.
PEANUTS: If you don’t like peanuts you can omit entirely or add another nut variety.
CEREAL: You can also use Carmella Creeper (the newest Monster cereal of the bunch) or any Halloween cereal you prefer.
How to Store Caramel Popcorn
Store in an airtight container at room temperature. This will stay fresh for several days.
Common Questions:
Can I use microwave popcorn?
Yes, 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 too much salt.
Why do you add baking soda to the caramel?
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.
Monster Cereal Caramel Corn
Ingredients
- 1/2 cup Popcorn Kernels
- 2 cups Monster Cereals a mix of Count Chocula, Franken Berry and Boo Berry
- 1 cup Pretzel Twists broken into small pieces
- 1 cup Salted Peanuts
- 1 cup Salted Butter
- 2 cups Dark Brown Sugar
- 1/2 cup Light Corn Syrup
- 1/2 tsp Baking Soda
- 1/2 tsp Vanilla optional
Instructions
- Measure out your popcorn kernels and add them to the popcorn popper. Pop them directly into a large bowl. Add the Monster cereals and pretzels and set aside.
- In a large saucepan melt the butter.
- Add the brown sugar and corn syrup and cook for4-5 minutes stirring occasionally.
- Remove from heat and add the vanilla and baking soda. Stir to combine completely.
- Add peanuts and stir to coat evenly.
- Pour the caramel sauce over the popcorn mix and use a sturdy spatula to mix it all together.
- Pour out onto a parchment-lined baking sheet and spread it evenly. If you want, you can add a few more monster marshmallows on top for extra color.
- Let it cool, then break it apart and enjoy.
Notes
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