Well, Martha has done it again and we are on board! Martha Stewart’s Fall 2013 Halloween Special issue is in stores and is jam packed full of recipes, crafts, decorations, costume ideas, etc! We were particularly drawn to one tasty little caramel corn recipe because this one incorporated pepitas. How festive!
If you didn’t know, a pepita is the raw seed of a pumpkin… so perfect for the season! Keep reading for this recipe and some deliciously sweet pictures.
Visit Martha for some creative Halloween ideas, templates and clip art from this issue!
Caramel Corn with Pepitas
Ingredients:
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
Cooking Directions
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
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
Pour caramel over popcorn mixture, and stir to coat with a flexible spatula. Transfer to a large rimmed baking sheet
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.)
Enjoy!
Recipe Courtesy of Martha Stewart Halloween Special Issue. Copyright ©2013.
Photos by Paper & Cake (excluding magazine cover photo)