Once the trick-or-treaters have had their fill, chances are you’re still loaded down with the less desirable candy that can either go to waste, or sit around the house for ages. Typically, a good portion of that leftover candy is candy corn. Instead of throwing it out, repurpose it using this Halloween-inspired recipe by Chef Amy Tornquist of Watts Grocery and Hummingbird Bakery:
Pecan Candy Corn Caramel Corn
Ingredients
1 ½ c. toasted pecans
1 c. butter
¼ c. corn syrup
1/3 c. candy corn
1 ½ brown sugar
½ tsp. light baking soda
1 tsp. salt
1 tsp. vanilla
6 quarts popped corn (½ c. kernels to make about 6 quarts popped)
½ c. candy corn
Preparation
Preheat oven to 250 degrees. Melt candy corn, butter, corn syrup, sugar and salt. Bring to a boil, stirring. Boil without stirring for 5 minutes. Remove from heat and add soda and vanilla. Stir over the popped corn and nuts. Bake 40 minutes, stirring every 10 minutes.
When out of the oven and partially cool, add candy corn or chop it up and add it in smaller pieces.
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Impress with this easy treat for the rest of the holiday season. You may eventually have to replenish your candy corn stock, though.
