clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Halloween Caramel Corn Recipe

  • Author: Marie Bostwick


  • 2 T neutral oil (corn, vegetable, safflower, etc)
  • ½ cup popping corn kernels
  • ½ cup REAL maple syrup
  • 4 T butter
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup small pretzel twists *
  • 3/4 pecans, roughly chopped *
  • 1 cup candy corn *
  • ½ cup M&Ms candies *
  • *Optional add-ins, see post of possible substitutions


  1. Preheat oven to 250 degrees. Lined a large, rimmed baking sheet with baking parchment.
  2. Place the oil in a large, heavy bottomed pot over medium-high heat. Add the popcorn kernels and cover the pot with a lid. Keeping hold of the lid, shake the pan back and forth over the burner. (Protect your hand with a potholder if the lid gets hot.) Keep shaking as the corn begins to pop, continue until the popping slows and you can count to three between pops.
  3. Remove pot from heat. Pour the popped corn into a large bowl, removing any burnt or unpopped kernels. Stir the pretzels and pecans into the bowl. (If you’re subbing other add-ins, you can add anything that won’t melt or get soft at this point.). Set bowl aside.
  4. Place maple syrup and butter into a pan on stove, over medium heat, stirring constantly until the butter is melted and the mixture reaches approximately 225 degrees. (Use a digital instant-read thermometer or candy thermometer to measure temperature.) Stir in salt and baking soda. Caramel will foam slightly.
  5. Remove pan from the stove and immediately pour the hot caramel sauce over the popcorn, pretzels, and nuts. Stir to coat evenly.
  6. Spread caramel corn onto the prepared baking sheet. Bake in the preheated oven for 30 minutes. Remove from oven and allow to cool before stirring in the candy corn and M&Ms.
  7. Store in a plastic zipper bag or covered bowl or bin.