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Halloween Caramel Corn

Halloween Caramel Corn

A fun, festive twist on caramel corn - filled with candy!

Course baked goods
Keyword Candy, Dessert, Treats
Prep Time 5 minutes
Cook Time 10 minutes
Servings 12 cups
Author With Two Spoons


  • 14 cups plain popped popcorn
  • 1 cup brown sugar
  • 1/4 cup corn syrup (I use Karo light)
  • 1/4 teaspoon table salt
  • 8 Tablespoons butter (1 stick)
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 1/3 cups Reece's Pieces Baking Mix (Reese's Pieces and Mini Peanut Butter Cups)
  • 1/2 cup dry roasted peanuts
  • 3 blocks (173 g) vanilla almond bark


  1. Line a rimmed baking sheet with parchment paper

  2. Place the popcorn in a very large bowl and set aside

  3. In a microwave safe bowl, combine brown sugar, butter, corn syrup, and salt.

  4. Microwave for 30 seconds and stir mixture thoroughly. Return to microwave and heat for an additional 2 minutes, stirring halfway through.

  5. Remove caramel mixture from microwave and slowly stir in the baking soda and vanilla. Be VERY careful. The mixture will be extremely hot.

  6. Quickly pour the caramel mixture over the prepared popcorn and stir thoroughly to coat. Spread the caramel corn out in a single layer on the prepared baking sheet.

  7. Sprinkle the caramel corn with peanuts and Reese's mix.

  8. Following package instructions, melt the almond bark and then drizzle over the caramel corn.

  9. Allow to cool thoroughly before breaking into clusters. Enjoy!

  10. Caramel corn will keep for 3-4 days in an airtight container.