Crunchy, salty, a little spicy, and easy to make from ingredients you probably have or can grab from any corner store, this Spicy Caramel Corn is an indispensable recipe. I served it with cocktails in the second edition of the Sweets & Bitters mini-cookbook; for a party at menswear store Goose Barnacle we added peanuts and packaged it with Tattly tattoos for a sort of home made Cracker Jack; and I've filled tins of it to give away for Christmas. How about making it as a Halloween treat? You can add nuts, change or omit the spices, and package it in some adorable way to make it your own. Get the recipe from Edible Brooklyn!