- 12 cups popped popcorn
- 1 cup (2 sticks) butter
- 2 cups Domino® Light Brown Sugar
- 1/2 cup corn syrup
- 1/2 teaspoon baking soda
- 60 square-shaped pretzels
- 1 cup purple candy melts
- 1 cup green candy melts
- Royal Icing in white and black or store-bought candy eyes
- 1 cup candy corn
Yields: 6 to 8 servings
Honey Caramel Popcorn
Place popcorn in 2 large bowls; set aside. Grease cookie sheets; set aside.
In a heavy bottomed saucepan, melt butter, stir in brown sugar, honey granules and corn syrup. Stir over medium heat until mixture begins to boil. Stop stirring and bring mixture to 240°F on a candy thermometer (soft ball stage).
Remove from heat, carefully stir in the baking soda; mixture will bubble up. Pour over the popcorn in the bowls. Mix quickly and carefully with greased spoons.
Pour out onto prepared pans and let cool. Caramel will harden as it cools. Once cool, break up any large clusters.
Cover baking sheet with waxed paper or parchment paper; set aside.
Separate candy melts per color and melt as instructed on package. Dip each pretzel into melted candy and allow any excess to run off. Place onto prepared pan; let dry.
Pipe on white royal icing. Then add black to make the eyes.
Add caramel corn, monster pretzels and candy corn to treat bags. Tie with ribbon. Store in a cool, dry place
- Click here for Royal Icing | Domino Sugar for Royal Icing recipe.
- Soft ball stage is when a small amount of mixture is dropped into cold water and it forms a soft ball.