We had a Halloween party on Saturday night. I made a Skeleton Stromboli for the main dish and left a cauldron of this snack on the table for munching throughout the evening between pumpkin carving and scary movies.
Adapted from Paula Deen’s caramel corn recipe.
•1/4 cup butter
•1/4 cup peanut butter
•1/2 cup brown sugar
•1/4 cup corn syrup
•1/2 teaspoon baking soda
•4 quarts popped popcorn
Heat the oven to 200 degrees.
Spread the popcorn out in a large, shallow pan. A roasting pan works well.
Bring the butter, peanut butter, brown sugar, and corn syrup to a boil in a small saucepan. Boil at a rolling boil for five minutes. Remove from heat and stir in the baking soda. Spread over the popcorn and toss to coat as well as possible. Bake in the oven for one hour, stirring every 15 minutes. Remove and cool. When cool, sprinkle in the chocolate chips and serve.