I’m a theme fanatic and I live for traditions. Halloween is one of my favourite holidays for getting full-on themed and I love that it’s all for the kids!
On E’s first halloween I dressed him up like a bucket of popcorn and hubby and I sported fancy bow-ties as the concession workers. Of course we had to make caramel corn for our treats to give out on halloween night. And we made oodles and oodles of caramel corn… (three batches to be precise)…caramel corn craziness!
I had a deep craving and perhaps a bit of nostalgia so I whipped up a batch today so we can munch on it and share on halloween (if there’s any left!!)
Here’s the recipe so you can partake in the feasting too!
- 16 cups popped corn
- 1/2 cup butter
- 1/2 cup corn syrup
- 1 cup brown sugar
- 1 tsp vanilla
- sprinkling of salt (optional for that salted caramel hit!)
- Pop your popcorn and lay it out on parchment paper on cookie sheets (I use 3)
- In a large sauce pan bring the butter, syrup and sugar to a boil and let bubble for 5 mins, stirring occasionally.
- Take the caramel off the heat and add vanilla. (Be careful as it may splatter)
- Divide the caramel over the pans of popcorn and stir to coat the popcorn as best as you can. Put the sheet pans of caramel corn into a 250 degree oven and every 15 mins for 1 hour remove the pans and stir to coat the popcorn.
- Once baked for 1 hr sprinkle with salt and let the popcorn cool. I like to go through it and remove any of the kernels that didn’t pop. Store in air tight containers or bags.
- You can also add nuts to the popped corn before coating with the caramel sauce or finish with sprinkles for a fancy flair!