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Halloween Guide and Ideas
Halloween Guide and Ideas



Carmel Corn makes a wonderful Halloween treat and is easier to make than you might think. We make a couple of batches and serve in large black and orange bowls.

Main Ingredients:
  • 14 cups popped popcorn
  • 2 cups brown sugar (packed)
  • 1 cup butter
  • 1/2 cup light corn syrup
  • 1 teaspoon salt
  • 1 teaspoon baking soda


Carmel Corn Preparation:

Once you have popped the popcorn, remove any unpopped kernels. Now place the popcorn in a buttered metal bowl and place in a 200 degree oven to keep warm.

Combine the brown sugar, butter, corn syrup and salt in a saucepan and bring to a boil, stirring occasionally. Once it begins to boil, stop stirring for 5 minutes, or until mixture reaches 255 degrees on a candy thermometer.

Remove from heat and add baking soda. The mixture will start to foam, so stir well until blended. Pour the hot mixture over the pop-corn and toss gently with well buttered forks to distribute evenly.

Spread onto 2 ungreased baking sheets and bake at 200 degrees for 1 hour, stirring every 15 minutes.

Remove the caramel corm from the oven and allow to cool completely. Once cool, break it into clusters, and store in a tightly covered container.

Popcorn Balls
Yield: 6 servings

1/2 c Molasses
1/2 c Corn syrup
1 1/2 Cubes butter (3/4 cup)
8 c Popped popcorn (measure after popping)

Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270 degrees. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a wooden spoon. Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape the popcorn into balls. Make them the size you want. Set them on wax paper and let them harden. Wrap the ones you don't eat with wax paper. (To make these Bloody Popcorn Balls, add a bit of red food color paste to the corn syrup mixture, it will give it a reddish tint. Tint to desired color)



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