Easter Carmel Corn Recipe
When I think of Easter, one thing comes to mind – candy. Of course there is the Easter bunny, beautifully colored eggs, and colorful baskets, but come on – who doesn’t look forward to Cadbury eggs and homemade treats? While my husband obviously looks forward to his chocolate, creme-filled eggs, I am excited about making a variety of homemade treats. Lately, I have been on a real popcorn kick and have trying to figure out how to make my own kettle corn and some of the other delicious treats you find at fairs. One of my latest finds that I think is perfect for Easter is this delicious and colorful Easter Caramel Corn recipe. Not only does it look pretty, but is easy enough to make that you can impress just about anyone with a yummy Easter gift!
As well, this recipe can easily be customized, allowing you to put in your child’s favorite jelly beans or other candies. If you are planning on giving this great popcorn as a gift, just make sure to keep it away from the kids and husbands. It is known to disappear in many households, especially if they know more would be made to replace it!
Once you have made this recipe, feel free to tell us what you think or what you did to customize this yummy popcorn recipe!
- 4 cups plain air popped popcorn
- 1 cup butter
- 2 cups light brown sugar
- ½ cup light corn syrup
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 bag of Easter candy, any type you want. I used jelly beans
- 1 cup Almond Bark , melted and divided into 4 separate bowls-to drizzle over popcorn
- Food Coloring
- Preheat oven to 250 degrees F. Place popcorn in a large bowl and set aside.
- In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Stir consistently while bringing to a boil. Then boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla extract. Pour caramel evenly over popcorn, stirring to coat.
- Place popcorn on two large shallow baking sheets and bake in preheated oven, stirring every 15 minutes, for about an hour. and Remove popcorn from oven and let cool completely. (It was a little cumbersome trying to stir on a large baking sheet. Using a spatula in one hand and large oven mitt in the other helped keep the popcorn from flying everywhere.)
- Melt Almond Bark and divide into four small bowls. Add 1 drop of food coloring to three of the bowls, leaving one white. I used green, blue and red to make pink.
- Divide popcorn in to four sections, drizzle popcorn with melted, colored
- almond bark
- Let the popcorn sit until the almond bark hardens, about 30 minutes. Store at room temperature in an airtight container.
- Add popcorn to canning jars, Easter baskets, buckets, and top with matching ribbons.