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Homemade Caramel Corn with Pecans & Candy Corn

A perfectly addicting, seasonal sweet snack
September 12, 2020
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Homemade caramel corn with pecans and candy corn, the perfect recipe for fall, @waitingonmartha

I get very nostalgic when it comes to homemade caramel corn.  Memories of my dad whipping up a big batch as soon as the leaves started to change.  Melting it all low-and-slow, and then shake-shake-shaking the mixture in a big paper bag before spilling out the warm, sweet, crunchy goodness on the table for Mom and me to devour until we literally made ourselves sick. 

Being one of my favorite fall treats, I wanted to try my hand at making homemade caramel corn myself this year.  It seemed simple enough…traditional stovetop popcorn (which in my humble opinion is the only way to make popcorn) + pecans + candy corn + homemade caramel sauce.  And it really is simple as long as you have a few tricks up your sleeve.  Tricks I’ve finally perfected after a few trial and error test batches.

First, you’ll logically want to put the candy corn directly into the popcorn, pecan, and caramel sauce mixture before baking it all together in the oven.  Don’t.  Since candy corn is essentially all sugar what ends up happening is the candy corn pieces completely melt leaving you with patches of yellow and orange dotted throughout your mixture. Instead, you’ll want to sprinkle on the candy corn pieces right when you bring the mixture out of the oven when it’s still warm.  That way, they stick in the mixture but don’t melt.  

Second, line your oven with aluminum foil to catch any rogue drips of caramel sauce.  If you’re heavy-handed with the caramel sauce like me, then your sauce will likely bubble over during baking.  Trust me when I say, sticky caramel sauce on the bottom of your oven is a major pain to clean up. 

Lastly, when making the caramel sauce, constant stirring and timing really is everything, so make sure you read the recipe at least twice before beginning and DO NOT walk away from the sauce.  It can all go terribly wrong in less than 30 seconds, just trust me on this!  Happy fall y’all!  Truly, MKR

P.S. When the homemade caramel corn comes out of the oven, it’s my favorite time to indulge since it’s so warm, gooey, and not too hard, but try to show a little self-restraint and set some aside to package up for neighbors, teachers, and coworkers!  xo

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Homemade Caramel Corn with Pecans and Candy Corn
Serves 8
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 5 QUARTS POPPED POP CORN COOLED (1 PREFER STOVETOP, BUT MICROWAVE WILL WORK AS WELL)
  2. 1 BAG OF CANDY CORN
  3. 2-3 CUPS OF PECAN HALVES
  4. 2 CUPS BROWN SUGAR
  5. 1 CUP LIGHT KARO CORN SYRUP
  6. 1 CUP ORGANIC BUTTER UN SALTED
  7. 1 TEASPOON SALT
  8. 1 TEASPOON BAKING SODA
  9. 1 TABLESPOON VANILLA
  10. NON-STICK COOKING SPRAY
  11. INSTRUCTIONS
Instructions
  1. PREHEAT OVEN TO 250 DEGREES.
  2. SPRAY LARGE SHALLOW TURKEY ROASTING PAN WITH COOKING SPRAY. ADD POPPED POPCORN AND PLACE IN PREHEATED 250 DEGREES F OVEN WHILE PREPARING CARAMEL.
  3. IN A LARGE HEAVY SAUCEPAN OR DUTCH OVEN MIX BROWN SUGAR, CORN SYRUP, BUTTER AND SALT. STIRRING CONSTANTLY, BRING TO A BOIL OVER MEDIUM HEAT.
  4. BOIL 5 MINUTES WITHOUT STIRRING. REMOVE FROM HEAT. STIR IN BAKING SODA AND VANILLA; MIX WELL.
  5. POUR SYRUP OVER WARM POPCORN, STIRRING TO COAT EVENLY.
  6. BAKE FOR 45 MINUTES, STIRRING OCCASIONALLY. DURING YOUR LAST STIR ADD PECANS.
  7. REMOVE FROM OVEN AND SPREAD ON PARCHMENT PAPER. SPRINKLE IN CANDY CORN AND MIX LIGHTLY.
  8. LET COOL THEN BREAK APART AND STORE IN TIGHTLY COVERED CONTAINER.
  9. NOTES
  10. CHECK POST ITSELF FOR PLENTY OF TIPS TO MAKE SURE YOUR BATCH TURNS OUT PERFECTLY.
  11. BY WAITING ON MARTHA
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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Homemade French Fries With Garlic Aioli Dipping Sauce

July 21, 2014
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Homemade French Fries and Garlic Aioli Dipping Sauce, Waiting On MarthaHomemade French Fries & Garlic Aioli Dipping Sauce, Waiting On Martha Homemade French Fries and Garlic Aioli Dipping Sauce, Waiting On Martha      Williams Sonoma Fry Seasoning  ||  Waiting On Martha Fork & Spoon Dipping Dishes

Like most everyone on the planet I’m a lover of french fries.  So when I recently purchased this guy I knew it’s first frying test would be my favorite potato indulgence, the fry.  And while everyone seems to have their french fry preferences, I like my soggy while the Mr. prefers his as crispy as they come, that’s the beauty about making your own.  One batch can be cut thinner and cook a tad longer to get that crispness while the other removed from the heat a tad earlier to allow for the sogginess I crave.  And the garlic aioli sauce?!  There are no words.  This is now my go to sauce for anything and everything.  Happy Monday Dolls!  truly, MKR

P.S.  Don’t worry, if you don’t have an actual fryer you can use a heave bottom pan and achieve the same results. 

*Photography, Rustic White

Homemade French Fries & Garlic Aioli Dipping Sauce
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Ingredients
  1. 1 bag of Idaho potatoes (approximately 5 pounds)
  2. Sunflower, Vegetable or Peanut oil for frying (I used Sunflower)
  3. 1 cup Vegenaise
  4. 4-6 garlic cloves
  5. 1 tsp. lemon juice
  6. Cayenne Pepper to Taste
  7. Salt & Pepper to Taste
  8. Fry Seasoning (optional)
Instructions
  1. For the Fries...
  2. Rinse potatoes, leaving skin on, and begin cutting them into sticks.
  3. Place them in a large bowl and cover with cold water. Allow them to soak 1-2 hours, and you can even cut up the potatoes and soak them overnight in your refrigerator.
  4. Heat a few inches of oil in a heavy pot to 300 degrees F. You want the oil to completely cover the potatoes.
  5. In 4-5 batches add potatoes to the oil and cook until soft about 5-6 minutes per batch. Remove each batch just as it begins to turn golden.
  6. Remove and place on a cookie sheet lined with paper towels, sprinkle with salt, and add next batch tot he oil. Continue this process until all potatoes have been cooked.
  7. Sprinkle with fry seasoning and cayenne if desired. Enjoy!
  8. For the Garlic Aioli...
  9. Place Vegenaise in a small bowl and whisk to make it light and completely smooth.
  10. Using a garlic press or grater add garlic to the Vegenaise and misk.
  11. Add a dash of lemon juice, and a pinch of cayenne.
Welcome by Waiting on Martha https://waitingonmartha.com/

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Vegetarian Breakfast Nachos with Sunny Side Up Eggs, Faux Chorizo, Fresh Avocado & Much More

The perfect dish for breakfast, brunch or dinner.
November 16, 2016
Story By: Mandy Kellogg Rye
Filed Under > Breakfast & Brunch

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Vegetarian breakfast nachos recipe by @waitingonmarthaVegetarian breakfast nachos by @waitingonmartha

It takes about two seconds to see that I’m on the nacho train.  After my recent sweet potato nachos were such a hit (seriously you need this recipe), I was inspired to get even more creative with my nacho creations.  I’m all about the art of the layers, and today’s vegetarian breakfast nachos simply nail it again. 

Now I know what you’re thinking; breakfast is not the time for nachos.  But friends, I beg to differ.  Chilaquiles are my all-time favorite breakfast food, and these nachos are what I like to call the easier version of them.  And of course, if you’re in one of those breakfast-for-dinner kind of moods, this dish is right up your alley. 

You’ll find that these vegetarian breakfast nachos are similar to my other nacho recipes in that the layering is absolutely essential to their success.  I always take a few extra minutes to fully layer the pan (always, always on parchment paper), never going above two layers of chips, and only ever using the biggest, best chips (I even buy extra bags of chips to pick out the best to use!).  This way, every chip will be sure to have everything included with each bite.  It’s very important, especially when layering so heavily!

Another trick to getting these just right:  make your sunny-side-up eggs (or scrambled, or however you prefer them, really)  as your cheese is melting on your nachos.  I like to use my griddle (under $50) to make all of the eggs at the same time.  Think of this recipe as a little test in time management, and make sure you have all of your toppings and everything else prepped and ready to go beforehand.  One more tip, if the cheese isn’t melted on the nachos by the time the eggs are done, simply keep the nachos in the oven (with it turned off) until ready.  This way your cheese won’t get hard or rubbery…there’s nothing worse than rubbery cheese.  

The rest of the recipe is simple; layer ’em with black beans, cooked chorizo, diced jalapenos and cheese, and then top with all of your favorite cold toppings (green onions, halved cherry tomatoes, cilantro and avocados) and enjoy!  Truly, MKR

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Vegetarian Breakfast Nachos
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Ingredients
  1. 2-3 bags tortilla chips
  2. 1 package vegan chorizo (or regular if you don't want them vegetarian!)
  3. 2 cans black beans
  4. 1 block cheddar cheese, shredded
  5. 1 block Monterrey Jack cheese, shredded
  6. 5-6 eggs, sunny side up or however you like them
  7. green onions, chopped, to garnish
  8. cilantro, chopped, to garnish
  9. cherry tomatoes, halved, to garnish
  10. 1-2 avocados, sliced, to garnish
  11. Salt & pepper
Instructions
  1. Preheat oven to 325 degrees.
  2. Start by cooking the vegan chorizo (even a carnivore will NEVER be able to taste the difference between vegan and regular!). It's in sausage form like kielbasa, but it crumbles like ground beef. Cook it in your pan (don't put oil in it, its natural oils will grease the pan) for 5 minutes, or until cooked throughout.
  3. Layer a double layer of chips onto your sheet pan. Be sure to spread out evenly and only use the biggest, best chips.
  4. Next, layer in this order: black beans, the cooked chorizo, finely diced jalapenos.
  5. Sprinkle the shredded cheeses on top.
  6. Place the nachos in the oven, and cook until the cheese is melted (about 10 minutes).
  7. In the meantime, make your sunny-side-up eggs.
  8. When the eggs are cooked, and the nachos are melted, add your cold toppings (green onions, cilantro, half cherry tomatoes, avocados).
  9. Lastly, place your cooked eggs on top, and season with salt and pepper.
Notes
  1. I like to add diced jalapenos in the black bean and chorizo layer because the beans calm down the heat a bit. More jalapenos to garnish is of course a great idea!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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