Pumpkin Spiced Caramel Corn Recipe

If you’re looking for a cozy, addictive snack that practically screams autumn, you’re going to want to make this Pumpkin Spiced Caramel Corn Recipe ASAP. I absolutely love how this recipe marries the warm, spicy notes of pumpkin pie spice with rich, buttery caramel on perfectly popped popcorn. Whether you’re curled up on the couch or hosting a fall movie night, this treat will quickly become your go-to popcorn twist that everyone raves about.

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Ingredients You’ll Need

Each ingredient plays a crucial role in balancing sweet, spice, and that irresistible caramel texture. I always recommend fresh popcorn kernels for the best pop, and a good quality brown sugar really elevates the caramel’s depth.

• Popcorn kernels: Fresh kernels pop up light and fluffy, perfect for coating with caramel.
• Pumpkin pie spice: You can use store-bought or a homemade blend—both work beautifully here.
• Kosher salt: Just the right touch of saltiness amps up the caramel flavor.
• Baking soda: This helps create that amazing light, crunchy caramel texture by aerating the sauce.
• Unsalted butter: Using unsalted butter lets you control the saltiness perfectly.
• Light brown sugar: Packed with molasses, it makes the caramel sauce so rich and flavorful.
• Vanilla extract: A splash of vanilla warms the whole mixture up and smooths out the flavors.

Variations

I love tweaking this Pumpkin Spiced Caramel Corn Recipe depending on the season or who I’m serving it to. Play around with spices or add-ins to make it your own—you really can’t go wrong here.

• Pumpkin Spice Twist: Adding a pinch of cayenne or ground cloves gives it a little extra warmth that my family goes crazy for.
• Nutty Upgrade: Tossing in some toasted pecans or walnuts right before baking adds a great crunch and contrasts beautifully with the sweet popcorn.
• Chocolate Drizzle: For a decadent touch, drizzle melted dark or white chocolate over the cooled popcorn before serving.
• Vegan Version: Substitute coconut oil for butter and use brown sugar that’s certified vegan—you won’t sacrifice any flavor.

How to Make Pumpkin Spiced Caramel Corn Recipe

Step 1: Prep your spice blend and popcorn

Start by mixing your pumpkin pie spice, kosher salt, and baking soda in a small bowl and set it close to your stove. Then pop your kernels using whichever method you prefer—stovetop, microwave, or air popper—as long as you get about 10 to 12 cups of fluffy popcorn ready to go. I like popping on the stovetop because it gives that fresh, satisfying crunch.

Step 2: Make the caramel sauce

In a larger saucepan (2-quart or bigger, because trust me, it boils over if the pan is too small!), melt your butter over medium heat. Stir in your packed brown sugar, then crank the heat to medium-high and bring it to a boil. When it starts bubbling, let it boil for about 3 to 4 minutes—you’re aiming for around 275°F if you have a candy thermometer.

Step 3: Add spice and combine with popcorn

Remove the pan from heat and carefully stir in the vanilla, your pumpkin spice mixture, and a dash of baking soda. Watch out—the sauce will bubble up vigorously, so stir gently to combine into a smooth caramel sauce without any splatters. Pour a bit of this sauce over the popcorn and stir well, repeating until all the popcorn is evenly coated.

Step 4: Bake for extra crunch

Spread the coated popcorn in an even layer across two baking sheets lined with parchment paper or silicone mats. Bake at 250°F for about an hour, remembering to stir every 15 minutes. This step adds that signature crisp texture that makes caramel corn such a delight. When it comes out, break apart any big clumps and let it cool completely.

How to Serve Pumpkin Spiced Caramel Corn Recipe

Garnishes

I typically keep it simple with a slight dusting of extra pumpkin pie spice or a light sprinkle of coarse sea salt just before serving. It’s these small touches that bring out the best in the caramel and spice combo. Sometimes I also toss a handful of roasted pumpkin seeds on top for extra crunch and that autumn vibe.

Side Dishes

This Pumpkin Spiced Caramel Corn pairs fantastically with hot apple cider or a cozy mug of spiced tea. It’s also a hit alongside a warm pumpkin soup or even a simple cheese board for an unexpected sweet crunch.

Creative Ways to Present

For parties, I love serving this popcorn in festive mason jars or small kraft paper cones decorated with fall leaves. It’s an easy way to make it feel extra special, and folks can carry their snack while mingling. Wrapping individual portions in clear bags tied with rustic twine is also a charming gift idea.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store this caramel corn in an airtight container at room temperature where it stays nicely crunchy for up to 4 or 5 days. Make sure the container is sealed tight to keep moisture out—trust me, the last thing you want is soggy caramel popcorn!

Freezing

While I usually don’t freeze caramel corn because I prefer it fresh, you absolutely can. Just freeze it in a tightly sealed freezer bag for up to a month. When ready to eat, allow it to thaw at room temperature before opening the bag to avoid condensation that could soften the popcorn.

Reheating

If your caramel corn ever loses a bit of its crunch, a quick 5-minute toast in a 250°F oven helps refresh its crispiness. Just spread it out on a baking sheet and keep an eye on it so it doesn’t burn.

FAQs

Final Thoughts

This Pumpkin Spiced Caramel Corn Recipe has quickly become one of my favorite fall staples—not just because it fills the house with the most amazing aroma as it bakes, but because it brings joy with every crunchy, sweet-spicy handful. I know once you try it, you’ll understand why my family insists I make it every season. So go ahead, gather your ingredients, crank up your oven, and treat yourself to a batch of this fan-freaking-tastic autumn snack. You deserve it!

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