Halloween is right around the corner. I like to make this spooky, but fun treat for the kids (and big kids) to eat while we watch scary movies. This monster munch is great for snacking and satisfies both the sweet and salty tooth in all of us. Super easy to make and you can even use pre-popped popcorn. The great thing is that when halloween is over, you can substitute any candy for the candy corn. I use Robin Eggs during easter for Bunny Food or Candy Cane pieces for Reindeer Food.
1C plain un-popped popcorn
2T of oil
5C salted pretzels
2C firmly packed brown sugar
1/2C light corn syrup
1/2t baking soda
1C salted peanuts
1C candy pumpkins
1C candy corn
1/2C of melted white chocolate in a squirt bottle for the chocolate drizzle
Heat oven to 200°F.
Place 2T of oil in a deep pot and heat on high heat. Add three un-popped corn kernels to the pot, and cover with a lid. Once they start to pop the oil is ready, add the rest of the popcorn, and cover. Once the popcorn pops takes more than 10 seconds between pops, turn the heat off. When the popcorn has cooled, combine popcorn and pretzels in large roasting pan; set aside.
Combine brown sugar, butter, corn syrup and salt in large saucepan. Cook over medium heat, occasionally stir by swirling the contents of the saucepan, Heat until mixture comes to a full boil. Continue cooking for 3-5 minutes or until small amount of mixture dropped into ice water forms a soft ball or candy thermometer reaches 240°F. Remove from heat; stir in baking soda.
Pour mixture over popcorn and pretzels; sprinkle with peanuts. Stir until all popcorn is coated.
Bake 20 minutes; stir. Bake for another 20 minutes and stir again. Add in candy corn. Immediately spread onto waxed paper to cool. Drizzle with white chocolate and enjoy.
Monster Munch will store in tightly covered container for a week.