Pecan Caramel Corn with Reese’s Pieces

My Pecan Caramel Corn is a deliciously sticky sweet snack that can be made for any occasion, but it’s especially fun at Halloween. It’s all about the props!

So I gave up Month of Pumpkin- even after my slightly panicked search for cans of pumpkin back in September.  And, while I missed out on trying out new-to-me pumpkin recipes,  I did savor last year’s finds.  And…I enjoyed baking up some fun Halloween treats.

Even though Thom & I have no fun Halloween festivities to attend, I couldn’t let this last day of October slip away without goodies to enjoy.  This Caramel Corn recipe is so quick, easy, and good….it’s scary!!

Pecan Caramel Corn

You’ll need:

• 10 cups of popcorn, popped {about 1/2 cup kernels}
• 1 cup brown sugar, packed
• 1 stick of butter, cubed
• pinch of salt
• 1/2 cup light corn syrup
• 1/2 nuts {I used pecans}
• 1 tsp vanilla
• 1/2 tsp baking soda
• 1/2 cup Reese’s Mini pieces
• vanilla wafers or white chocolate for drizzling

Method:

Add nuts to popcorn in a large bowl, set aside. {I divided my popcorn in two-nuts & popcorn in one bowl.  Nuts, Reese’s mini pieces, & popcorn in another}

Place brown sugar in a microwave-safe dish.  Throw in pinch of salt.  Add cubed butter.  Pour corn syrup over this mix.  Microwave on high for 30 seconds. Remove & stir.  Microwave for an additional 2 minutes. Remove & stir. Heat for another 2 minutes until mixture is hot & bubbly. Remove & stir once more.  Handle with care!!

Add vanilla & baking soda and stir to combine. Mixture will foam, rise, and lighten in color.

Pour mixture over popcorn and stir until all the nuts & popcorn are covered in caramel-y, gooey goodness.  If you divide your batch in two, like I did-eyeball it & add half the caramel mixture into one bowl, and half into the other bowl.

Now to finish:

Place caramel corn on a parchment lined baking sheet or a pan coated with butter flavored cooking spray {this is how I did it}.

Bake at 250 {preheated} degrees:  10 minutes for chewier caramel corn, or 20 minutes for crunchier.  Stir every 5 minutes! Remove from oven.

Melt vanilla wafers or white chocolate on high for 1 minute.  Stir to gently melt.  Drizzle over caramel corn and allow to cool.  Once the chocolate has set- break apart and serve.  Enjoy!

with pecans and Reese’s Minis

*Adapted from the lovely lady over at Get Off Your Butt and Bake!