Just wonderin’ . . . how is that arduous task of whittling down your leftover Halloween candy coming along? You guys should hold! your! heads! high! knowing that you are taking one for the team by eating all of that leftover candy so your loved ones don’t have to, thus saving them from all sorts of feelings of overeating guilt and regret. Well, somebody’s gotta do it, right? So, give yourself PROPS! for making that humungo sacrifice!
If on the very slim chance you haven’t sacrificed enough and still have leftover candy just lounging about the house (even after that spectacular Reece’s Pieces Chocolate Bar recipe I gave you last week), I’ve got yet another super-duper delish recipe making good use of that Halloween stash!
Ooh, this one is good! I found this Pinterest popcorn recipe, pinned it, whipped it up with my own scrumptious alterations and basically pranced around the house like a pony, Gangnam Style! You should have seen me! Um, actually, you should probably thank your lucky stars that you didn’t. But, jeepers, this popcorn would totally make PSY fuuureak out, and that is a sight to see! All of this adds up to a luscious Pinterest PROP!
Recipe: Milky Way Caramel Popcorn ~ Adapted from Two Peas and Their Pod
~ Prep Time: 15 minutes ~ Cook Time: 1 hour ~ Difficulty: Easy ~ Yields: 20 cups
5 quarts plain air popped popcorn (see footnote)
1 cup butter
2 cups light brown sugar
1/2 cup light corn syrup
1 teaspoon salt (see footnote)
1/2 teaspoon baking soda
1 teaspoon vanilla extract
6 Milky Way full-size candy bars, chopped
1 cup semi-sweet chocolate chips, melted
1 cup white chocolate chips or white almond bark, melted
1. Preheat oven to 250 degrees F. Place popped popcorn in a large bowl and set aside.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla extract. Pour caramel in a thin stream over popcorn, stirring to coat. Gently stir until all of the popcorn is covered.
3. Place popcorn on two large shallow baking sheets and bake in preheated oven, stirring every 15 minutes, for about an hour. Remove popcorn from oven and let cool completely.
4. Break popcorn into pieces and mix in chopped Milky Way candy bars. Drizzle popcorn with melted semi-sweet chocolate chips and white chocolate chips or white almond bark. Let the popcorn sit until chocolate hardens, about 30 minutes. Store at room temperature in an airtight container.
Footnote: I used Act II 96% Fat Free Microwave Popcorn and eliminated the salt called for in the recipe, and this turned out great. This is an easy alternative in case you don’t happen to have an air popcorn popper. If you really want to go for it, you could pop your popcorn the old-fashioned way, in a big pot with oil, making this recipe even more irresistible. Oh my, my, my.
Here, let me tempt you even further . . .
Okay dokey. Wanna bet you guys go all Gangnam Style over this too? Yup. Toldja. PROP.
Psst! Next up I’m going to show you a beyond-adorable idea for packaging this yummy popcorn, making it perfect for gift giving. Be sure to check back for that! Cuz, you might not want this stuff hanging around your house for too long. It can be addictive. As in, “Save me from myself! For the love of pete, I can’t stop eating this!” So, come back if you want to save yourselves from that particularly embarrassing scene.