make: halloween caramel corn

As a kid, the weeks leading up to Halloween were always filled with two flavors: Candy Corn and Caramel Corn. With Halloween only a little over a week away, I have been craving both so this weekend I went crazy and threw them all together. And added peanuts because I also was introduced to the genius pairing of candy corn and salted peanuts this weekend. Mind blowing and totally changes the flavor of the candy corn. If you haven’t tried it, try a few handfuls of each while you are making this. This is my mother’s recipe for Caramel Corn, in my very biased opinion it is the best and easiest way to make this treat.

Halloween Caramel Corn
Ingredients

+ Vegetable Oil
+ 1 /4 cup popcorn kernel
+ 1 cup light brown sugar
+ 1/4 cup light corn syrup
+ 1 pinch of sea salt
+ 1/3 cup unsalted butter
+ 1 tsp baking soda
+ One 11 oz. bag of candy corn
+ 2 cups salted boiled peanuts

Start by popping the popcorn. I prefer to do this in a pan on the stove so use a large sauce pan/stock pot, add enough vegetable oil to coat the bottom of the pan (approximately 1 tablespoon) and place 3 kernels of popcorn into the pan. When the three kernels pop, add 1/4 cup of popcorn. Shake the pan every 30 or so seconds until the popcorn has stopped popping. Remove to cookie sheet or bowl. This should make approximately 6 cups of popped-popcorn.
Next, make the caramel. In a medium sauce pan add butter, sugar, corn syrup, and salt to pan and stir until melted. Bring it to a boil and remove from heat. Add baking soda and stir–it will foam up a bit. Throw in popcorn and mix until the popcorn is fully coated. Add an entire bag of candy corn and 2 cups of peanuts and stir until mixed. You can either wait five minutes and then form the mix into balls or spread it out onto a parchment lined cookie sheet to cool.
Enjoy!
xo
kw
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