Live Music from the North Pole!


Makes 6 to 8 servings


For all the little monsters in your life, this popcorn and pretzel treat is sure to be a big hit! Candy corn and candy eyes bring some frightful fun to the recipe.

For the Honey Caramel Popcorn


12 cups popped popcorn

1 cup (2 sticks) butter

1 3/4 cups DOMINO Light Brown Sugar

1/4 cup DOMINO Honey Granules

1/2 cup corn syrup

1/2 teaspoon baking soda



1.Place popcorn in 2 large bowls; set aside. Grease cookie sheets; set aside.

2.In a heavy-bottomed saucepan, melt butter, stir in brown sugar, honey granules, and corn syrup. Stir over medium heat until mixture begins to boil. Stop stirring and bring mixture to 240 degrees on a candy thermometer (soft ball stage).

3.Remove from heat. Carefully stir in the baking soda; mixture will bubble up. Pour over the popcorn in the bowls. Mix quickly and carefully with greased spoons.

4.Pour out onto prepared pans and let cool. Caramel will harden as it cools. Once cool, break up any large clusters.


For Monster Pretzels


60 sure-shaped pretzels

1 cup purple candy melts

1 cup green candy melts

Royal icing in white and black or store-bought candy eyes

1 cup candy corn



1.Cover baking sheet with waxed paper or parchment paper; set aside.

2.Separate candy melts per color and melt as instructed package. Dip each pretzel into melted candy and allow any excess to run off. Place onto prepared pan; let dry.

3.Pipe on site royal icing. Then add black to make the eyes.



Toss together caramel corn, monster pretzels, and candy corn. Serve in a large bowl or divide and put in treat bags, tied with ribbon. Store in a cool, dry place.



If you want to make your own Royal Icing, get the recipe HERE from

Find this recipe and more holiday treats at