Halloween Caramel Corn
Get into the spooky spirit with this irresistibly sweet and salty Halloween Caramel Corn, the ultimate fall treat perfect for parties, movie nights, or trick-or-treat bags! This recipe takes classic caramel popcorn to the next level by combining buttery, homemade caramel with a festive mix of mini Halloween candies, pretzels, and crunchy popcorn. Baked to crispy perfection, each bite is a satisfying medley of gooey, crunch, and chocolatey goodness. Easy to make with just 10 minutes of prep and a handful of pantry staples, this festive snack doesn’t just taste amazing—it looks fun and festive too! Serve it in themed bowls or package it as edible party favors for a delightful seasonal gift. Perfect for Halloween celebrations and beyond, this treat is sure to disappear faster than you can say “trick or treat!”
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Recipe Information
Ingredients
- 0.5 cup Popcorn kernels (unpopped)
- 2 tablespoons Vegetable oil
- 0.5 cup Unsalted butter
- 1 cup Brown sugar (packed)
- 0.25 cup Light corn syrup
- 0.25 teaspoon Salt
- 0.5 teaspoon Vanilla extract
- 0.25 teaspoon Baking soda
- 1 cup Mini Halloween candies (e.g., candy corns, mini M&Ms, chopped mini chocolate bars)
- 1 cup Pretzels (optional)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the popcorn kernels and cover the pot with a tight-fitting lid. Shake the pot occasionally as the kernels begin to pop to prevent burning.
Once the popping slows to a few seconds between pops, remove the pot from heat and transfer the popped popcorn to a large mixing bowl. Remove any unpopped kernels.
Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt over medium heat. Stir constantly until the mixture comes to a boil.
Allow the caramel mixture to boil for 4–5 minutes without stirring. Then, remove it from the heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble up slightly.
Pour the caramel over the popped popcorn in the mixing bowl. Use a spatula to carefully toss and coat the popcorn evenly. Be careful, as the caramel will be very hot.
Spread the caramel-coated popcorn evenly onto the prepared baking sheet. Bake in the preheated oven for 20 minutes, stirring once halfway through to ensure even coating.
Remove the popcorn from the oven and let it cool completely. The caramel will harden as it cools.
Once the caramel popcorn has cooled, transfer it back into a large mixing bowl. Add the Halloween candies and pretzels (if using), and toss gently to combine.
Serve your Halloween Caramel Corn in festive bowls or bag it up to share as spooky treats. Store leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
3662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 3323 mg | 144% | |
| Total Carbohydrate | 671.8 g | 244% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 472.3 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
