Airy popcorn tossed with roasted cashew pieces and golden coconut flakes, cloaked in rich, buttery caramel, and dipped in creamy white chocolate.

It’s October, which means Halloween is right around the corner. So this month I thought I would share a few of my favorite “spookily” delicious treats, perfect for serving at your Halloween party or gathering!

I’m starting out with my famous caramel corn. Last year I shared a recipe for a Chocolate Hazelnut Sea Salt version (I added the recipe to the bottom of this post as well).

This year I wanted to mix things up a bit. Although the core caramel corn recipe is nearly identical (because hey, don’t fix something if it ain’t broke), I changed the add-ins and switched over to white chocolate. My husband says, and I quote, “this is dangerously addicting”. Perfect for Halloween right? Get it? Dangerous… Okay I will try not to throw in too many batty Halloween jokes.

I was inspired, once again, by a trip to Costco. I promise we don’t live at Costco or anything. It just so happened that last week’s and this week’s posts are both somehow related to Costco. Anyways, a few months back when I was at Costco they were giving out samples of coconut covered cashews. I don’t know if you have ever had one before (apparently it’s a thing) but the moment it hit my taste buds my mind was blown. Somehow they managed to create the most addicting snack food on the face of the planet. Despite how yummy they were, I could not allow myself to buy the giant jar of them because I knew once I started eating them I would not be able to stop. I have good self control guys. They are just THAT good.

Those tiny bite-sized pieces of heaven have been on my mind ever since. I had been toying around with incorporating them into different recipes; but, when the idea struck to make that the flavor for my yearly caramel corn I was sold. I figured caramel makes everything better. I know I always say that about chocolate but it’s true for caramel as well (oh, and butter of course).

This is another recipe that is near and dear to my heart. My family has been making and perfecting our caramel corn for more than a decade. Although I have spiced it up a bit, the underlying flavor remains the same. Buttery, rich, chewy, caramel nirvana. It’s only fair I share with you all, right?

This recipe is eerily easy! Which makes it perfect for making with kids on a crisp or rainy Fall Day!

Here’s how:

Start by toasting the coconut in the oven. Once it’s turned a nice light golden brown color, it’s time to pop the popcorn (I use an air-popper but whatever gets the job done is fine). Then toss the popcorn, nuts, and toasted coconut together in a buttered roasting pan.

Next, make the caramel syrup. Pour the brown sugar, salt, butter, and corn syrup into a saucepan and cook over medium heat until the mixture has caramelized. (Using a candy thermometer makes this a whole lot easier to judge. If you don’t own one it’s worth the small investment, I promise!) Then quickly whisk in the baking soda and vanilla before pouring it over the popped corn. Gently toss the mixture (I don’ know why, but this is my favorite part) until all of the popcorn has a shiny coat of buttery goodness. Pop the caramel corn into the oven for one hour, stirring every 15 minutes. Let the caramel corn cool before breaking it into pieces (I like to keep my chunks fairly large).

Once it’s cooled it’s time to add the white chocolate. After all, chocolate makes everything better! (See I told you I like saying that.) Dip the desired amount of caramel corn into the melted chocolate (I did about 1/3 of the batch) and allow it to harden completely.

Finally, toss it all together in a large bowl and devour!

You may notice that I made a smaller batch this year than last. That is because I didn’t want to end up eating it all. Feel free to double (or triple) the batch if you are serving it at a large party.

This caramel corn is frightfully good. If you don’t consume it all immediately, it makes for wonderful Halloween gifts! Just throw a handful into a cute decorative baggie, tie on some festive ribbon, add a little tag and boom! You are the Santa Claus of Halloween! Just like Jack the “Pumpkin King”! (For the Tim Burton fans out there.) Like I said, it’s also great for making with kids, or serving at parties! It’s so easy and addicting I guarantee you will make it year after year!

Recipe:

3/4 cup coconut, toasted
5 cups popcorn, popped
1 cup cashews, halves and pieces
3/4 cup (150 grams) light brown sugar
1/4 teaspoon salt
1/2 cup butter, unsalted
1/4 cup light corn syrup
1/2 teaspoon baking soda
1/2 tablespoon vanilla extract
8 ounces white chocolate

1. Preheat oven to 350 degrees F. Toast coconut in oven for 5-10 minutes or until lightly golden brown; stirring every few minutes to ensure even toasting.

2. Remove coconut from oven and reduce temperature to 200 degrees F.

3. Butter a large roasting pan. Combine the popped corn, cashews, and toasted coconut in the pan.

4. In a saucepan, combine the sugar, salt, butter, and corn syrup. Bring the mixture to a boil over medium heat, stirring constantly. Continue cooking until the mixture turns a rich caramel color and registers 280 degrees on a candy thermometer.

5. Remove the syrup from the stovetop and stir in the baking soda and vanilla.

6. Pour syrup over popcorn mixture and stir quickly with a fork until completely and evenly coated. Bake caramel corn at 200 degrees F for 1 hour, stirring every 15 minutes. Turn the caramel corn out onto parchment paper and allow it to cool completely before breaking it into pieces.

7. Melt white chocolate and dip desired amount of caramel corn into the chocolate (I did about 1/3 of the batch). Allow the chocolate to harden completely; about 3 to 4 hours.

8. In a large bowl, mix the chocolate caramel corn with the regular caramel corn. Store in tightly covered containers.

+ + +

Recipe for Chocolate Hazelnut Caramel Corn

9 cups popcorn, popped
2 cups whole roasted hazelnuts
1 1/2 cups (300 grams) light brown sugar
1/2 teaspoon salt
1 cup butter, unsalted
1/2 cup light corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
2 teaspoons hazelnut extract (optional)*
12 ounces chocolate, melted
Sea salt flakes, for sprinkling

*If you aren’t using hazelnut extract, increase vanilla extract to 1 tablespoon

1. Preheat the oven to 200 degrees F.

2. Combine the popped corn and hazelnuts in a large pan and place into preheated oven until the syrup is ready.

3. Butter a large roasting pan and set it aside. In a large saucepan, combine the sugar, salt, butter, and corn syrup. Bring the mixture to a boil over medium heat, stirring constantly. Continue cooking until the mixture turns a rich caramel color and registers 280 degrees on a candy thermometer.

4. Remove the syrup from the stovetop and stir in the baking soda and extracts.

5. Put the popcorn and hazelnuts into the buttered roasting pan. Add the syrup and mix quickly with a fork until completely coated. Bake caramel corn at 200 degrees F for 1 hour, stirring every 15 minutes. Remove the pan from the oven and immediately sprinkle the carmel corn with sea salt. Turn the caramel corn out onto parchment paper and allow it to cool completely. Break it into pieces.

6. Separate the caramel corn into two halves. Melt chocolate and dip half of the caramel corn into the chocolate. Sprinkle the chocolate coated pieces with more sea salt and allow the chocolate to harden completely; about 3 to 4 hours.

7. In a large bowl, mix the chocolate caramel corn with the regular caramel corn. Store the caramel corn in tightly covered containers.