Looking for a sweet-and-salty treat to enjoy this Halloween? Look no farther than this delectable festive homemade Caramel Corn recipe, which comes together quickly and is perfect for Halloween festivities! Makes 4 servings.
Two years ago, we moved into a house in a neighborhood teeming with children.
Two years ago, we learned what it was like to hand out Halloween candy to trick-or-treaters.
It was a lot of fun, and we’ll be doing the same thing this year.
In fact, I stocked up on all kinds of candy yesterday, so we should be prepared for the inevitable onslaught and hopefully not have too many candies as leftovers.
However, I don’t want to eat all the Halloween treats meant for trick-or-treaters, so I decided to figure out a sweet (and salty!) something to enjoy while handing out candy.
Why I love this recipe:
This Halloween Caramel Corn recipe combines my love for sweet-and-salty treats without being too over the top.
The one con? It’s pretty sticky… but it’s totally worth it.
Especially if this is something that keeps you from gorging yourself on the trick-or-treat candy before any costumed children darken your doorstep Friday evening.
This would also be a fun recipe to bring along to a Halloween party because who doesn’t love homemade caramel corn?
More Halloween treats to try: Pumpkin Drop Cookies with Cream Cheese Frosting | Halloween Oreo Rice Krispie Treats | Halloween Funfetti Cookies | Spiced Pumpkin Sugar Cookies | Halloween Rice Krispie Treats
Need more Halloween recipe ideas? Check out my Halloween Recipe Index!
What you need to make this recipe:
The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need:
- Popcorn kernels — you can use yellow or white popping corn kernels.
- Coconut oil — or another unflavored oil to pop the popcorn in. I like to use refined coconut oil.
- Kosher salt — I like to use kosher salt for this recipe, but you could use a medium-grain sea salt, too.
- Salted caramel — you may use homemade salted caramel sauce or a store-bought sauce. Just make sure it’s warmed through to toss with the popcorn.
- Candy corn — I love the sweetness these add to the Halloween snack mix!
If you’re looking for make classic caramel corn at home, my recipe for caramel corn (with almonds) is excellent, too, and can be used as the base for this recipe before candy corn is added.
How to make this Festive Caramel Corn recipe
Melt the coconut oil in a large Dutch oven over medium-high heat.
Measure the popcorn kernels into the Dutch oven. Season with salt and cover.
Wearing oven mitts, move the Dutch oven constantly over the heat. This helps the popcorn kernels move along the bottom of the Dutch oven without burning.
They will begin to pop.
When the popping is consistent, turn off the heat. Continue moving the pot until the popping has stopped, then remove the pot from the stovetop.
While the popcorn cools, heat the salted caramel in a saucepan.
Pour the warm salted caramel over the popcorn. Toss until coated.
Measure in the candy corn, and stir to combine. Transfer the caramel corn recipe to a baking sheet, and let the caramel corn cool and dry.
Quick tips and tricks to the best Halloween Caramel Corn:
- Make it easy on yourself. You don’t have to make your own caramel for this caramel corn recipe. You can use a drizzle of your favorite store-bought caramel.
- Double or triple the recipe if you want to share this with friends!
- How to store: Store in an airtight food storage container after the caramel has cooled on the popcorn for 5 days.
Here’s how you can make it:
Looking for a sweet-and-salty treat to enjoy while handing out candy to trick-or-treaters this Halloween? Look no farther than this delectable Halloween Caramel Corn, which is made in a flash!
- 3 tablespoons popcorn kernels
- 1 tablespoon coconut oil
- A pinch of salt
- 3 tablespoons salted caramel, warm
- 1/2 cup candy corn
- In a large Dutch oven, melt the coconut oil over medium-high heat.
- Add the popping corn and salt, and cover the Dutch oven, moving constantly over the heat the kernels are popping. When the popping is consistent, turn off the heat and continue moving the pot until the popping has dissipated, then remove the pot from the stovetop.
- While the popcorn is cooling, prepare your salted caramel (or reheat the caramel you have.)
- Transfer the popcorn to a large glass bowl, and drizzle the salted caramel over it, tossing the popcorn until it is coated in the caramel. Sprinkle in the candy corn.
- Enjoy warm and sticky!
Store in an airtight food storage container after the caramel has dried on the popcorn for 5 days.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 150Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 71mgCarbohydrates: 30gFiber: 0gSugar: 28gProtein: 0g
Nutrition facts are an estimate and not guaranteed to be accurate.
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…