We’ve heard that candy corn is the Halloween equivalent of peeps: they’re everywhere you look but not a fan in sight. Maybe. But also maybe not. The taste of candy corn delivers a heavy dose of nostalgia, when all that sugar and corn syrup melted on the tongue and gave way to a sugar high like no other.
What Makes Our Candy Corn Blondies Different
Because sugar and corn syrup are not really flavor profiles anyone brags about anymore, we worked up this blondie recipe with a key ingredient: spiced rum. It elevates the recipe’s components into something brag-worthy indeed. Try it: you’ll like it. Also… a sugar high is likely to ensue. Put some Pink Floyd on the Sonos and let it wash over you.
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Rum Pecan Candy Corn Blondies
- Yield: 8 servings 1x
Description
Even if you aren’t a fan of candy corn, a little rum can go a long way.
Ingredients
- ½ cup butter, melted
- 1 large egg
- 1 cup dark brown sugar
- 1 tbsp almond extract
- 1 tsp vanilla extract
- ¼ cup Kingfly spiced rum
- ½ tsp baking soda
- ¼ tsp salt
- 1 ¼ cup King Arthur unbleached flour
- 1 cup candy corn, plus a handful to use as garnish
- 1 cup pecans, roughly crushed
Instructions
- Preheat oven to 325 degrees.
- Grease a 10” pie plate.
- In a mixer, cream melted butter and brown sugar until smooth and light.
- Add egg, almond extract, vanilla extract and rum, and continue to mix until well combined.
- Add baking soda, salt and flour and mix until just combined.
- Stir in candy corn and chopped pecans.
- Turn out the mixture into pie plate. Even it out with spatula.
- Garnish with extra candy corn, taking care not to let any candy touch the pie plate.
- After 18 minutes or so, cover with a sheet of foil to protect the candy corn. (Optional)
- Bake 25 minutes, or until a skewer emerges without crumbs.
- Let cool completely before slicing and serving with a bit of whipped cream, and a mug of mulled cider or a glass of milk.
Recipe, Story, Photography, and Styling by Keith Recker
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