Prep Time: 12 minutes minutes
Cook Time: 1 hour hour
Course: Holiday, Snacks
Cuisine: American
Keyword: Caramel, Gluten-Free, Halloween, Popcorn, Snack
Servings: 14
Calories: 376kcal
- 24 c. popped corn
- 1 c. butter
- 2 c. brown sugar, packed
- 1/2 c. light corn syrup
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1 c. white chocolate chips, melted + 1 TBSP. oil
- food coloring gel, optional
- 1/2 c. halloween edition m&m's
- 1 c. Reese's mini PB cups
Place popcorn in an extra large bowl. Discard unpopped kernels and set popcorn aside.
In a medium sized saucepan, over medium heat, combine the butter, brown sugar, corn syrup, and salt. Stir occasionally until mixture comes to a rolling boil.
Cook for another 5 minutes making sure to stir constantly.
Remove from heat and add in the vanilla and baking soda and stir until mixture turns lighter.
Pour hot caramel over popcorn and mix with silicon spatula until well coated.
Divide popcorn between 2 ungreased rimmed cookie sheets.
Bake in preheated oven at 200 degrees F. for one hour. Gently stir popcorn every 15 minutes.
While popcorn is baking, melt white chocolate chips with 1 Tablespoon of oil in small saucepan and stir continuously until mixture is smooth and creamy. Add 1 tsp. additional oil if necessary.
Take chocolate off of heat and stir in gel food coloring, if desired.
Once pans are out of oven, drizzle melted white chocolate over caramel corn using a fork or spoon. Scatter chocolate candies and mini Reese's PB cups all over.
Nutritional Facts:
Calories: 376 | Total Fat: 18.9 g | Cholesterol: 35.3 mg | Sodium: 158.5 mg | Total Carbs: 52.8 g | Protein: 0.5 g | Calcium: 32.7% | Iron: 0.4% | Potassium: 48.9 mg | Vitamin A: 110.9% Calories: 376kcal