When I saw Annie’s Eat’s Caramel Corn in my Google Reader, my first thought was, I have to make this for Halloween! And then, I read the recipe – and saw how much it made – and figured I’d better scrap the idea. There was no way we’d end up eating all of that popcorn.

Then I noticed the blogger she got the recipe from also linked to a smaller version of the recipe. Victory! I used the pared down recipe from Dana McCauley’s food blog and the presentation from Annie’s Eats and got a fun and festive snack for Halloween.

Halloween Caramel Corn
(from Dana McCauley’s food blog, presentation idea from Annie’s Eats)

1 bag microwave popping corn or 8 cups popped corn kernels (plain)
1 cup packed brown sugar
1/2 cup butter
1/4 cup corn syrup
1/2 tsp baking soda

Pop popcorn according to package directions. Spread popped popcorn on a large baking sheet lined with parchment. Set aside.

Combine brown sugar, butter and corn syrup in small, heavy-bottomed saucepan. Cook, stirring, over medium heat until mixture comes to a boil. Continue to cook for 2 minutes without stirring. Remove pan from heat and quickly whisk in baking soda. Drizzle over popcorn mixture and stir to coat evenly.

Place in 300F degree oven for 15 minutes; stir well and return to oven for 5 minutes. Stir again and cool in pan for 5 minutes.

Once popcorn is cool, toss in a large bowl with honey roasted peanuts and candy corn.