Candy Corn by Jelly Belly is one of those confections that defines our heritage. After all, we've been making it every year since 1898. Seems like the debate is still raging all these years later: which is the top of the candy corn? Is it the yellow section, or is it the white end? Are the layers different flavors, or the same? Whatever your opinion, Candy Corn fresh off our line is divine. Here is a fun recipe, Candy Corn Caramel Corn, which mixes our famous Candy Corn with your homemade popcorn:

Try this recipe for a delicious treat!

You'll need:

• 3 cups plain popped popcorn
• 1 cup caramel square candies, unwrapped
• 3 Tbsp cream
• 1 cup (8 oz.) Jelly Belly Candy Corn

Then:
Place popped popcorn in large bowl and set aside. In separate microwave-safe bowl, combine caramel squares and cream. Heat on medium-high power in microwave for about one minute; stop after 20 seconds to avoid over-boiling and to stir. Repeat until caramel is melted. Gradually pour hot mixture over popcorn, stirring with large spoon. Gently toss the popcorn for even coating. Add Jelly Belly Candy Corn and continue stirring until well blended. Serve in decorative cones (instructions below) or form into balls and wrap in plastic wrap.
Serves 8

Decorative cones:

• Cut 7-inch square card stock and roll into desired cone shape. Leave a small hole at the bottom of cone and secure shape with double-sided tape
• Place Styrofoam or floral foam in tray or box. Height of foam should be 1/2” shorter than sides of tray or box
• Insert 5" skewers into foam approximately 3" apart
• Fill tray with Candy Corn to cover foam
• Place cones on skewers, holding cone upright and fill with Candy Corn Caramel Corn