We baked up a holiday treat this past weekend that was delish! The kids watched Halloween Town and it apparently inspired them to slip into their dress-up costumes. Ethan was a vampire, Charlotte picked Cinderella, Savannah was a witch, and Avery was Tinkerbell. I wasn’t planning on snapping this pic and I didn’t organize the kids getting into their costumes. But after we finished and the kids were so proud of their homemade treats, I knew this was a mama moment that I didn’t want to forget. The magic of dress-up costumes and holidays. Thanks Aaron for capturing this family memory, xo.

This Halloween Popcorn uses our CINNABUN POPCORN RECIPE but without the cinnamon & pecans. The kids each picked out their favorite halloween candies to add-in. They chose gummy worms +edible eyes + candy corn. Aaron chose 3 different kinds of M&M’s while the Reeces Pieces were my vote! October is such a fun & festive month and this popcorn is a treat everyone will love!


16 cups popped popcorn or 1/2 C kernels

1 1/3 C brown sugar

3/4 C real butter

1/3 C karo syrup

3/4 teaspoon baking soda

2 teaspoons vanilla

3-4 squares of Almond Bark

Your Favorite Halloween Candies (M&M’s, Reeces pieces, gummy worms, edible eyes, and candy corn went into this mix!)

1. I use two bowls–one bowl to catch the flying popcorn that’s spewing from the popper and another large bowl to transfer the fresh, natural popcorn without kernels into. Set aside. What’s the worst thing while eating popcorn? Breaking your precious teeth on the tiny kernels you’ve forgotten to take out of your batch. Biggest understatement. Ever.

2. Add brown sugar to a 2 Qt microwaveable dish. Cut in butter. Top with karo syrup. Microwave for 1 minute. Stir with a large, rubber spatula (this won’t crush your beautifully large popcorn pieces later on.) Microwave for another 2 minutes.  You want it to be hot and bubbly. BUT, but…. don’t overcook this. You may end up with a hard clump that won’t drizzle nicely over your popcorn but your husband may be a little more optimistic by thinking it’ll still be scrumptious as sugary globs and you’ll then need to whip up another batch really quick and pour it over your popcorn. Don’t over cook it. I’m just saying… 

3. Next, stir in vanilla and baking soda which will make it pop and bubble into a foamy-mess. Quite divine. This is also the part where you’ll be tempted to lick the spatula. Don’t. Not yet.

4. Quickly pour the caramel mixture on top of the popcorn. Gently stir it all together and pour onto a foil-lined jelly roll pan.

5. Bake at 250 degrees for 20-25 minutes, stirring once after 15 minutes. When it’s done, stir it again to cool off and remove the foil from the pan.

6. Melt 3-4 squares of almond bark or 1/2 C white chocolate. Using a fork, flick the white chocolate onto the cooling popcorn. Add your favorite Halloween candies! Get creative!! FINALLY: and this is my favorite part…INDULGE. If your household is anything like mine then half of your batch has already been sampled and devoured.(You can place it in the fridge if you need the chocolate to set quickly.) And here you have it. Halloween White Chocolate Carmel Popcorn.

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