Trick or treat….

Photographer: Adam

It’s hallowed eve today, the day when supposedly all the dead are allowed to roam free. Halloween’s origins hark back to a Celtic festival called Samhain. Legend has it Celtic folk would invite their relatives and friends’ spirits back home for festivities and to ward off the less-than-friendly ones guise themselves in masks and capes.

Now-a-days it’s an all out excuse to eat candy, dress up and go a little crazy. We hope that you, our readers, are out there enjoying some good food and spending time with some loved ones who may perhaps be on the more eccentric side. Genevieve made this delicious and different popcorn with an extra punch of spice, a trick and treat rolled into one. Hope you guys have as much fun as we have tricking the unsuspecting to eat fistfuls of the treat only to find they might require some water soon thereafter.

Happy Halloween! From the Our Kitchen team.


Non stick cooking spray
3 Tbsp vegetable oil
½ cup popcorn kernels
1 ½ tsp baking soda
½ tsp cayenne pepper
1 ½ cups sugar
1 ½ Tbsp unsalted butter
1 Tbsp coarse sea salt
½ cup water


Lightly coat 2 large, heat proof rubber spatulas, a very large mixing bowl and two large baking trays with non stick cooking spray
For these next steps, you can multi task by popping the corn and letting the caramel simmer on stove at the same time or cook them separately.

2. In a large pot with lid, heat 3 Tbsp oil over medium-high heat.
3. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes.
4. Transfer the popcorn to the already prepared bowl, removing any unpopped kernels.

5. In a small bowl, whisk together the baking soda and cayenne pepper.
6. In a medium saucepan, combine sugar, butter, salt and water. Cook over high heat, without stirring for 10 – 15 minutes or until the mixture becomes a light golden-yellow caramel.
7. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up).
8. Immediately pour the caramel over the popcorn and don’t fuss if it doesn’t come all out of the pot – you’ll have plenty.
9. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.
10. Spread the popcorn onto the baking trays and quickly separate them into small pieces while still warm. Cool to room temperature and store in an airtight container for up to two weeks.