Description
A sweet and crunchy treat combining candy corn and caramel-coated popcorn for a festive snack.
Ingredients
Scale
- 8 cups popped popcorn
- 1 cup candy corn
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup light corn syrup
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 250°F. Line a baking sheet with parchment paper.
- Spread popcorn and candy corn evenly on the baking sheet.
- In a saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup.
- Bring the mixture to a boil. Cook for 4 minutes without stirring.
- Remove from heat. Stir in vanilla, baking soda, and salt.
- Pour caramel over the popcorn and candy corn. Toss to coat evenly.
- Bake for 45 minutes, stirring every 15 minutes.
- Let cool completely before breaking into pieces.
Notes
- Store in an airtight container for up to 1 week.
- Use freshly popped popcorn for best texture.
- Adjust salt to taste if using salted butter.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 32g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 30mg
