This is a recipe from my friend, Debbie, for two different flavors of caramel corn. They're a bit more of a "fall" flavor (at least the pumpkin spice one is), but they're both delicious and fun. (Original recipes courtesy of Picky-Palate.com)
Pumpkin Spice Caramel Corn
-1 (3.3 oz) bag Kettle Corn, popped and all un-popped kernels removed
-1 cup dry roasted peanuts
-2 cups unwrapped Pumpkin Spice Hershey's Kisses (can probably only be found during the Fall season. May substitute with 1 cup of butterscotch chips)
-6 Tbsp butter
-3/4 cup packed brown sugar
-1/3 cup light or medium corn syrup
-1/4 tsp salt
1. Preheat oven to 250 degrees F. Place popped popcorn and peanuts onto a large rimmed baking sheet that has been sprayed lightly with non stick cooking spray.
2. Place kisses, butter, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn and nuts. Gently stir to coat mixture over popcorn. Bake in oven for 30 minutes, stirring every 15 minutes.
3. Remove from oven and pour onto parchment paper to cool (wax paper will do if you don't have parchment paper). Break into pieces and serve. Enjoy!
Chocolate Caramel Corn
...exactly the same as the pumpkin spice caramel corn, but use 1 cup semi-sweet chocolate chips instead of the pumpkin kisses.
My notes: It makes a sticky mess (particularly the pumpkin recipe) but washes off easily enough in hot water, so don't start cursing right away! :) I am also not a huge nut fan, so I reduced the amount of nuts. You could even just eliminate them altogether. And if you're not eating it right away, just put them in a plastic bag or an airtight container for storage. It'll last a while.
Recipe shared by Robin.
