Harvest Caramel Corn (Print version)
Buttery caramel popcorn tossed with pretzels, chocolate caramels, candy corn, and fall candy pieces for a crunchy sweet fall snack.
# Ingredients:
For the caramel corn
01 -
10 cups popped plain popcorn, unpopped kernels removed
02 -
2 cups mini pretzel twists
03 -
1 cup (226 g) unsalted butter
04 -
1 cup (200 g) packed light brown sugar
05 -
1/4 cup (80 g) light corn syrup
06 -
1/2 teaspoon fine salt, plus more for the popcorn if needed
07 -
2 teaspoons vanilla extract
08 -
1/2 teaspoon baking soda
For the harvest mix-ins
09 -
1 cup fall-colored candy-coated chocolates
10 -
1 cup mini chocolate caramel candies, halved if large
11 -
3/4 cup candy corn
# Instructions:
01 -
Line two large rimmed sheet pans with parchment paper. Add the popcorn and pretzels to a very large heatproof bowl, removing any unpopped kernels.
02 -
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt, then bring to a steady bubble. Cook for 4 minutes, stirring often.
03 -
Remove the pan from the heat. Stir in the vanilla, then stir in the baking soda. The caramel will foam and lighten, which helps it coat the popcorn.
04 -
Pour the hot caramel over the popcorn mixture in three additions, folding gently with a silicone spatula after each pour until evenly coated.
05 -
Spread the caramel corn in an even layer on the prepared sheet pans. Let it cool for 10-15 minutes, until warm but no longer hot.
06 -
Sprinkle the candy-coated chocolates, chocolate caramels, and candy corn over the caramel corn. Let it cool completely, then break into clusters and serve.
# Good to know:
01 -
Best eaten the day it is made, but it keeps up to 4 days in an airtight container.
02 -
Cool the caramel corn before adding candy so the chocolate does not melt.
03 -
Makes about 12 cups.