Caramel Candy Corn
Author: 
 
Ingredients
  • 4 quarts popped corn
  • 1 cup peanuts (or any nut you like)
  • 1 cup brown sugar
  • ½ cup butter
  • ⅓ cup honey
  • 1 tablespoon water
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
  • 1 cup candy corn
  • 10 each: white, yellow, and orange candy melts (optional)
Instructions
  1. Grease a really large pot or bowl. (I use coconut oil.) Put popcorn and nuts in the pot and stir to combine. Set aside.
  2. Lightly grease a 12x18x2" cake pan - or two 9x12" pans. Set aside.
  3. Heat oven to 225 F.
  4. In a large saucepan combine brown sugar, butter, honey, water, and salt over medium heat. Stir constantly until mixture comes to a boil. Drop heat to medium-low. Adjust as necessary to keep mixture gently boiling for 5 minutes without stirring. Remove from heat.
  5. Stir in the vanilla and baking soda and pour over the popcorn and nuts. Stir well.
  6. Scoop into the prepared baking pan(s) and place in the oven. Bake for 1 hour, stirring every 15 minutes.
  7. Remove from oven and stir in the candy corn. Dump out onto a piece of parchment or foil and allow caramel corn to cool completely.
  8. Melt each color of candy melt separately - either in small dishes in the microwave or by putting candy in small pastry bags or zip-type bags in a glass of hot water. (Don't let water touch the candy or it will seize up.) Drizzle over caramel corn. Let the drizzle harden before storing or serving.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=6894