Buggy Caramel Corn
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
1 hr
-
Total Time
1 hr 5 mins
-
Servings
15
-
Calories
1610 kcal
-
Course
Dessert
Buggy Caramel Corn
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Creepy, crawly Halloween caramel corn! This caramel corn will be the hit of your Halloween party!
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Ingredients
- 3/4 cup butter or margarine
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 5 liters air popped pop corn
- 5 ounces green chocolate disks
- 5 ounces black chocolate disks
- 1 container Wilton bugs
Instructions
- Kick the tires and light the fires to 250 degrees.
- Get your popcorn all popped up and remove the kernels that are left. You could use microwave popcorn, but there is just nothing like air popped when it comes to fluffy, amazing popcorn. I use the big roasting pan that I have "for turkeys"- and throw the popcorn in there.
- Combine your butter, sugar, syrup and salt and bring to a boil on medium heat.
- Now, this next part just about kills me, but DO NOT stir it for 5 minutes after it starts to boil.
- Once that is done remove from the heat and add the baking soda and vanilla. The mixture will sputter and spit at you, so be careful.
- Pour the caramel mixture over the popcorn and stir until coated.
- Put in the oven and bake for 50 minutes to an hour. Make sure to stir it frequently, bringing the popcorn from the bottom of the roaster to the top to make sure it dries out and bakes.
- Once it's done, set it aside to cool. I waited a day to make it "buggy" and left it uncovered to keep it crisp. Now, depending on your climate, you may have to cover it up to keep the crispness.
- When you are ready, set up your workstation. I made a double batch - which bakes up fantastic in that roaster!- so I needed space. I covered half my table with waxed paper and poured the popcorn all over it. If you are making a single batch, use half a bag of each chocolate, a double batch, use a whole bag.
- Melt your green and black chocolate disks and drizzle all over the popcorn. Sprinkle these over the top of the chocolate, the more you make sure it's ON the chocolate, the more that will stick and dry to it.
- Let it all dry on the wax paper, then to break it up, start lifting the wax paper, bit by bit. It will snap and crack and do all the breaking for you!
Notes
- Nutritional values may vary.
Nutrition Information
Show Details
Calories
1610kcal
(81%)
Carbohydrates
310g
(103%)
Protein
44g
(88%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Cholesterol
27mg
(9%)
Sodium
332mg
(14%)
Potassium
1138mg
(33%)
Fiber
48g
(192%)
Sugar
51g
(102%)
Vitamin A
980IU
(20%)
Vitamin C
0.1mg
(0%)
Calcium
74mg
(7%)
Iron
11.1mg
(62%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 1610 kcal
% Daily Value*
| Calories | 1610kcal | 81% |
| Carbohydrates | 310g | 103% |
| Protein | 44g | 88% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 332mg | 14% |
| Potassium | 1138mg | 24% |
| Fiber | 48g | 192% |
| Sugar | 51g | 102% |
| Vitamin A | 980IU | 20% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 74mg | 7% |
| Iron | 11.1mg | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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