Caramel Popcorn and Caramel Apples

Savannah hasn’t been feeling her best so we’ve stayed around the house and it seems that I’ve been in the kitchen all weekend.  I loved Halloween when the kids were smaller.  I had fun decorating, visiting Burt’s Pumpkin Patch and going on hay rides, helping the kids decide on the perfect costume then searching for everything to make it work, making my Halloween bags of candy, and living in a subdivision and “booing” others.  Now that they are older and I don’t live in a subdivision, I miss all of that.  I don’t have trick-or-treaters anymore either.  I guess moving to the country took care of that.

This weekend I made some Halloween treats.  This is my mother’s Caramel Popcorn recipe.  I use to put this inside clear plastic gloves with a spider ring on one of the fingers, tied up with curling ribbon it was a cute and delicious treat.  The caramel apple recipe can be found everywhere.  I watched Alton Brown make candied apples a few days ago and took a few of his hints on preparing the apples.  He suggested using chopsticks.  I didn’t have them, but used corn of the cob sticks instead.  I was able to find them at Walmart and they are very sturdy.  He also suggested putting the stick into the blossom end of the apple, but I can’t remember exactly why…I did it anyway.  Also, if you bought your apples at the store and not the apple farm do this…after you’ve washed the apples and put the sticks into them, dip them into boiling water for about 30 seconds.  This removes the wax that is on them, which can interfere with the candy sticking to the apples.  Dry them completely before dipping into caramel.  Enjoy and have a fun and safe Halloween!


Caramel Popcorn
  • 3 quarts freshly popped corn
  • ½ c. pecans, optional
  • ½ c. butter
  • 1 c. firmly packed light brown sugar
  • ¼ c. light corn syrup
  • ½ tsp. salt
  • ¼ tsp. baking soda
  • ½ tsp. vanilla extract
  1. Preheat oven to 200 degrees.
  2. Lightly grease a jelly roll pan, set aside.
  3. Combine popcorn and pecans in a large, lightly greased bowl, set aside.
  4. In a heavy bottomed saucepan, melt butter over low heat. Add brown sugar, corn syrup and salt. Bring to a boil and boil for 5 minutes without stirring. Remove from heat. Stir in soda and vanilla. Pour syrup over popcorn and stir to evenly coat.
  5. Bake at 200 degrees for 30 minutes, stirring after 15 minutes.
  6. Cool completely and break into pieces.

Caramel Apples
  • 6-8 medium-sized crisp apples (I like Honey Crisp or Fuji)
  • 6 - 8 wooden sticks
  • 2 (14-oz.) pkg. caramels, unwrapped
  • ½ tsp. salt
  • 1 tsp. vanilla extract
  • 4 tbsp. heavy cream
  1. Line a pan with parchment or wax paper, set aside.
  2. Combine caramels, cream, and salt in a heavy saucepan over low heat. Cook, stirring often, until melted and smooth. Stir in vanilla.
  3. Tilt pan and dip one apple at a time. Hold over pan allowing excess to drip back into pan. Immediaely roll in nuts, candy, etc., if you plan to. Place on prepared pan. Place apples in the refrigerator. When caramel is completely dry wrap in a piece of waxed paper then place in a cellophane bag. Store in refrigerator.

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