Caramel Corn with Pepitas Recipe in Martha Stewart's Fall 2013 Halloween Special Issue

With Halloween about 2 weeks away, it's time to kick into gear decorating, planning and getting scary snacks ready for parties. The Martha Stewart’s Fall 2013 Halloween Special Issue has ton of fabulous ideas for costumes, decorations, and more! Make sure to grab a copy!

Caramel Corn with Pepitas Recipe in Martha Stewart Fall 2013 Halloween Special Issue
Photo by Nigel Cox. Courtesy of Martha Stewart Halloween Special Issue. Copyright (c)2013.

While I'm not that much into "Halloween" decorations, I am into "Halloween" snacks and found a quick and easy recipe using Caramel Corn in Martha Stewart’s Fall 2013 Halloween Special Issue!

Caramel Corn with Pepitas

Serves 6

1 1/2 cups pepitas (hulled pumpkin seeds)
12 cups popped popcorn (from 1/2 cup kernels)
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, melted
1 1/4 cups packed light brown sugar
1/3 cup light corn syrup
1 1/2 teaspoons coarse salt
1/4 teaspoon baking soda

  1. Preheat oven to 250°. Heat pepitas in a skillet over medium, stirring occasionally, until lightly toasted, 3 to 4 minutes. Let cool; then place in a large bowl with popcorn, and toss to combine.
  2. Combine melted butter, brown sugar, corn syrup, and 1/2 teaspoon salt in a saucepan over medium heat, stirring occasionally, until sugar dissolves. Bring to a boil, without stirring. Cook until mixture reaches 248° on a candy thermometer, 2 to 4 minutes. Remove from heat, and carefully stir in baking soda.
  3. Pour caramel over popcorn mixture, and stir to coat with a flexible spatula. Transfer to a large rimmed baking sheet. 4. Bake, tossing occasionally, until golden, about 40 minutes. Sprinkle with remaining 1 teaspoon salt; let cool completely.
Break into clusters. (Caramel corn can be stored in an airtight container at room temperature up to 1 week.)



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