My greatest weakness in life besides my husband 😉

Caramel Corn. Blah-blah-blah. I fell like I am always talking about weird popcorn concoctions, but I sorta can’t help myself. It’s a vicious cycle of me knowing that I want to eat this, so I make and say that I wont really eat it- I will just taste test. And then I eat so much that I am sick. And that process will just sort of repeat itself over and over again.

So here we go again on the novelty popcorn snack merry go round. It’s Caramel Corn all dressed up for Halloween. It is like a hybrid of my recent naughtiest recipes: Cookies and Cream Popcorn and Halloween Slutty Brownies.

Crispy perfect Caramel Corn topped with chocolate peanut butter pieces, salty pretzels, sticky sweet candy corn and (gasp!) crumbled up Halloween (read:orange)
Oreo Cookies.

I clearly have no shame. I’m sorry.

But this is so dang good. I promise.

To make this Halloween Caramel Corn, this is what you do:
Preheat the oven to 250 degrees.

Put a large pot over a medium heat, and add the oil and popcorn. Put a lid on the pot, with a small gap so that steam can escape. Pop the corn until there are a few seconds between pops, and it sounds like they are mostly cooked.

Dump the popped corn into a large sheet pan and sprinkle with kosher salt.

In the same pot that you made the popcorn, melt the butter, sugar, corn syrup and salt together. Let them boil, and continue to stir them for about 10 minutes, until the caramel is bubbling and amber colored.

In a tiny bowl, mix the baking soda and vanilla together so that the soda is mostly dissolved.

Pull the pot off of the heat, and quickly stir in the vanilla and baking soda. The caramel should get very light and frothy.

Then immediately pour the popcorn into the caramel, and gently fold the caramel into the corn to try to coat it.

Transfer the popcorn to sheet pans (I divided it between 2).

Put the sheet pans in the preheated oven (250 degrees), and bake the popcorn for about 15 minutes. Gently stir the popcorn into the melting caramel until the popcorn is better coated. Repeat this again at the 15 minute mark, after which the popcorn should be quite evenly coated. Bake for another 15 minutes, and then remove from the oven.Give the corn one final stir to coat the popcorn and then add the candy, cookie crumbles and pretzels while the popcorn is still hot.

When the popcorn is totally cool, it will have a nice, thin, crispy coating. Store in airtight containers.