Halloween Caramel Corn Food

HALLOWEEN CARAMEL CORN

Steps:

• Cook brown sugar, butter, corn syrup and salt for 5 minutes.
• Add vanilla and soda.
• Coat corn with mixture.
• Bake at 250 for 1 hour, stirring every 15 minutes.
• Watch carefully to avoid burning.

TRICK-OR-TREAT CARAMEL CORN

Steps:

• Heat oven to 200 degrees F.
• Combine popcorn and pretzels in large roasting pan; set aside.
• Combine brown sugar, butter, corn syrup and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, 18-20 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 3-5 minutes or until small amount of mixture dropped into ice water forms a soft ball or candy thermometer reaches 240 degrees F. Remove from heat; stir in baking soda.
• Pour mixture over popcorn and pretzels; sprinkle with peanuts. Stir until all popcorn is coated.
• Bake 20 minutes; stir. Continue baking 20 minutes. Stir in chocolate pieces and candy corn. Continue baking 5 minutes. Immediately spread onto waxed paper to cool. Store in tightly covered container.

CARAMEL CORN TREAT BAGS

Steps:

• Spray a large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
• Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
• Boil 5 minutes WITHOUT STIRRING. Remove from heat. Stir in baking soda and vanilla.
• Pour syrup mixture over warm popcorn, stirring to coat evenly.
• Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray. Cool; break apart. Store in tightly covered container.
• To serve, set out small bowls of your favorite candies, nuts or fruits and let your guests individualize their own Halloween treat.

WORMY CARAMEL CORN FOR HALLOWEEN

Steps:

• Spray non-stick spray (such as Pam) over lower half of the inside of an ordinary brown paper grocery bag (helps keep popcorn from sticking to bag).
• Pop corn in microwave bags. Pour into prepared grocery bag, being careful to discard any unpopped kernels. Pour chow mein noodles and peanuts on top of popped corn - don't stir - they're fine to sit on top of the popcorn.
• In a large glass mixing bowl, combine butter, Karo and brown sugar. Microwave on high 3 MINUTES. Stir; then microwave an additional 2 MINUTES, stirring each minute.
• NOTE: You can also make the syrup on the stovetop - combine ingredients, bring to boil over medium heat. Cook 4-5 minutes, stirring each minute to scrape down sides and keep bubbles under control. Old fashioned candy-makers use the cold water test to determine if the syrup is done (spoon a thin line of the cooked mixture into cold water - the candy thread should harden. In candy-making terminology, this is called the Hard Ball stage).
• Once your candy mixture is done, remove from heat; then sprinkle baking soda on top while stirring to combine (careful - it will foam up!)
• Quickly pour this VERY HOT mixture into the grocery bag, on top of the popped corn, peanuts and chow mein noodles. Fold over top of bag and give things a good shake to combine.
• Put folded bag into microwave - heat 1 MINUTE - shake bag. Microwave another 30 SECONDS - shake bag. Microwave another 30 SECONDS - add candy corn - shake bag to combine and then pour mixture onto trays to cool. Store in air-tight container.