Looking for a sweet-and-salty treat to enjoy this Halloween? Try this quick and festive homemade Caramel Corn — perfect for handing out candy or bringing to a party. Makes 4 servings.
Two years ago we moved into a neighborhood full of kids and discovered the joy of handing out Halloween candy. It’s become one of our favorite parts of the season, and this year I stocked up so we’ll be ready for the evening’s visitors.
To keep from eating all the trick-or-treat candy meant for the kids, I like to have an alternative snack on hand — something sweet and salty that’s easy to make and fun to nibble on between doorbells. This Halloween Caramel Corn fits the bill.
Why I love this recipe:
This caramel corn balances sweet and salty without being over the top. It’s sticky and satisfying, and making a batch keeps me from snacking through the candy bowl before trick-or-treaters arrive. It’s also great to bring to a Halloween get-together; homemade caramel corn is always a crowd-pleaser.
What you need to make this recipe:
Tools: a Dutch oven (or large pot) for popping, a small saucepan to heat caramel, and a large bowl to combine.
- Popcorn kernels — yellow or white popping corn works fine.
- Coconut oil or another neutral cooking oil for popping (refined coconut oil is a good choice).
- Kosher salt or a medium-grain sea salt.
- Salted caramel — homemade or store-bought, warmed before tossing with popcorn.
- Candy corn — for a festive, sweet finish.
If you prefer a classic caramel corn base, you can use your favorite caramel corn recipe and simply add candy corn at the end for a Halloween twist.
How to make this Festive Caramel Corn recipe
Melt the coconut oil in a large Dutch oven or heavy pot over medium-high heat.
Add the popcorn kernels and a pinch of salt. Cover the pot and keep it moving over the heat so the kernels shift and don’t burn.
When the popping becomes steady, turn off the heat and continue moving the pot until popping subsides. Remove the pot from the stove.
While the popcorn cools slightly, warm the salted caramel in a small saucepan so it’s pourable.
Pour the warm caramel over the popcorn in a large bowl and toss gently until evenly coated.
Stir in the candy corn and spread the mixture on a baking sheet to cool and set.
Serve warm for the best sticky-sweet experience.
Quick tips and tricks for the best Halloween Caramel Corn:
- Make it easy: use store-bought caramel if you don’t want to make your own.
- Scale it up: double or triple the recipe to share at a party.
- Storage: once the caramel has dried on the popcorn, store in an airtight container for up to 5 days.
Halloween Caramel Corn
Equipment
- Round Dutch oven or large heavy pot
- Large mixing bowl
Ingredients
- 3 tablespoons popcorn kernels
- 1 tablespoon coconut oil (or neutral oil)
- A pinch of salt
- 3 tablespoons salted caramel, warm
- 1/2 cup candy corn
Instructions
- In a large Dutch oven, melt the coconut oil over medium-high heat.
- Add the popcorn kernels and a pinch of salt. Cover and keep the pot moving so kernels don’t burn. When popping becomes steady, turn off the heat and continue moving the pot until popping stops. Remove from heat.
- Warm the salted caramel while the popcorn cools slightly.
- Transfer popcorn to a large bowl. Drizzle caramel over the popcorn and toss to coat. Add the candy corn and gently combine.
- Spread on a baking sheet to cool, then enjoy warm or after the caramel sets.
Notes
Store in an airtight container after the caramel has dried on the popcorn for up to 5 days.
Nutrition
Calories: 150 kcal
Carbohydrates: 30 g
Fat: 4 g (Saturated Fat: 3 g)
Sodium: 71 mg
Sugar: 28 g