Description
This Pumpkin Spiced Caramel Corn recipe combines the warm, cozy flavors of pumpkin pie spice with sweet, buttery caramel coating on crunchy popcorn. Perfect for autumn snacking, this treat is baked low and slow to achieve the ideal crispy texture with a festive twist.
Ingredients
Scale
Popcorn
- 1/2 cup popcorn kernels (yields 10 to 12 cups popped)
Caramel Sauce & Seasoning
- 1 teaspoon pumpkin pie spice (store-bought or homemade)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 3/4 cup (6 ounces) unsalted butter
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
Instructions
- Prepare Oven and Ingredients: Preheat your oven to 250°F and line two baking sheets with parchment paper or nonstick baking mats. In a small bowl, mix together the pumpkin pie spice, kosher salt, and baking soda. Keep this spice mixture handy near your stove.
- Pop the Popcorn: Pop the 1/2 cup of popcorn kernels using your preferred method—stovetop, microwave, or popcorn maker—until you have about 10 to 12 cups of popped popcorn. Transfer the popcorn to a large heat-proof mixing bowl and set aside near your stove.
- Make the Caramel Sauce: In a 2-quart or larger saucepan, melt the unsalted butter over medium heat. Once fully melted, stir in the light brown sugar. Increase the heat to medium-high and bring the mixture to a boil. Let it boil for 3 to 4 minutes or until the sugar mixture reaches about 275°F (soft crack stage on a candy thermometer).
- Add Flavorings to Sauce: Remove the saucepan from heat and quickly stir in the vanilla extract, pumpkin pie spice mixture, and baking soda. The sauce will foam and bubble vigorously—be cautious to avoid splatters. Stir until the sauce is smooth and the spices are well incorporated.
- Coat the Popcorn: Pour about one-quarter of the warm caramel sauce over the popcorn and stir gently but thoroughly to combine. Repeat pouring and stirring with the remaining sauce until all the popcorn is evenly coated.
- Bake the Popcorn: Spread the coated popcorn evenly onto the prepared baking sheets. Bake in the preheated oven for 1 hour, stirring every 15 minutes to ensure even coating and baking. The caramel coating will appear matte (not glossy) due to the spices.
- Cool and Serve: After baking, break apart any large clumps with your fingers. Allow the caramel corn to cool completely. Serve warm for maximum crunch and flavor, or store in an airtight container at room temperature to keep it fresh and crispy for several days.
Notes
- Use a large saucepan to prevent caramel from boiling over.
- Stir every 15 minutes during baking to prevent burning and ensure even coating.
- The matte coating indicates the pumpkin spice presence and is normal.
- Keep caramel corn in an airtight container to maintain crunchiness.
- Be careful when stirring hot caramel as it can bubble up and cause burns.
- For a more intense pumpkin flavor, use homemade pumpkin pie spice tailored to your preference.
Nutrition
- Serving Size: 1/8 of recipe (approximately 1 cup)
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
