Autumn Corn

Heyo! It's October! That means it is my duty to repost the Autumn Corn recipe because it is indeed candy corn season. We can't have you all eating that stuff straight out of the bag because it is an abomination, but it melts down really well. Like, REALLY well.

Autumn Corn

4 quarts popped popcorn (It doesn't matter how you make it--microwave, stove top, whatever. Separate and discard the unpopped kernels.)
1/2 cup butter
1/4 cup light corn syrup
2 cups candy corn

1. Start by making your popcorn. Place it in a large bowl(s) and set aside. (I had to use 2 bowls because I didn't have one that was big enough to hold it all.)

2. In a large saucepan, combine the butter, corn syrup, and candy corn. Simmer over medium heat until completely melted (8-10 minutes), stirring occasionally.

3. Pour the melted candy over the popcorn. Toss to coat evenly.

4. Place the Autumn Corn in a large oven-safe pan and bake at 200 degrees for one hour. Be sure to stir every 15 minutes or so, breaking up any large clumps.

5. Allow to cool before storing in an airtight container.

Candy corn has never been so good.