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.
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.
Rum Pecan Candy Corn Blondies Recipe
Makes approximately 8 servings
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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