Halloween Treat


I’ve never been a big candy or chocolate lover. I do however, crave salty more than sweet. With that said, I made this caramel corn for the upcoming holiday to satisfy my salty tooth. But even the chocolate addicts out there will like this Halloween treat – perfect to serve at your own party or bring over to a friend or neighbor.


1 1/2 to 2 bags pre-popped popcorn.  *You don’t even have to pop your own popcorn (love that)

1 can almonds

1 cup butter (2 sticks)

1/2 cup light corn syrup

2 cups firmly packed light brown sugar

1 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons vanilla extract


Step 1: Line 1 large, rimmed baking sheet with nonstick aluminum foil or parchment paper and set aside.

Step 2: Mix your popcorn and almonds together in a large bowl.

Step 3: Combine butter, corn syrup and brown sugar in a large heavy pan over medium-low heat, stirring often, until butter melts.

Step 4: Increase heat to medium and bring to a boil. Cook, without stirring, for the next 5-8 minutes

Step 5: Stir in salt, baking soda and vanilla extract (mixture will bubble)

Step 6: Quickly pour mixture over popcorn and almonds; toss gently to coat.

Step 7: Transfer popcorn mixture to prepared baking sheet.

Step 8:  Bake at 250 degrees for 45 minutes, stirring occasionally. Remove from oven; cool completely

 Can store in airtight container for up to two weeks.

I served the popcorn in a black bucket from the 99 cent store with parchment paper.

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October 25 2012

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