If you’re anything like me, you know that fall isn’t truly here until the kitchen smells like warm spices and sweet caramel. That’s why I’m excited to share this fan-freaking-tastic Pumpkin Spiced Caramel Corn Recipe with you. It’s that perfect crunchy, sweet snack with just the right hint of pumpkin spice magic that’ll have your family reaching for seconds (and thirds!). Trust me, once you try this, you’ll wonder how you ever enjoyed caramel corn without the cozy twist of pumpkin spice.
Why You’ll Love This Recipe
- Perfect Fall Flavor: The pumpkin pie spice adds just the right amount of warmth and seasonal charm to classic caramel corn.
- Crunchy & Cozy: Baking the popcorn after coating with caramel creates an irresistibly crunchy texture that’s simply addicting.
- Easy to Make: It’s a straightforward recipe that even beginners can master with my tips and tricks.
- Family Favorite: My crew can’t get enough, and I’m betting yours will feel the same.
Ingredients You’ll Need
Each ingredient plays its part to bring out that irresistible pumpkin-spiced sweetness. When shopping, look for fresh pumpkin pie spice or make your own if you want to customize the flavor even more.
- Popcorn kernels: Go for good-quality kernels to maximize the number of popped cups; you want about 10 to 12 cups popped popcorn.
- Pumpkin pie spice: Store-bought works great, but I sometimes mix cinnamon, nutmeg, ginger, and cloves fresh for a bolder taste.
- Kosher salt: This balances out the sweetness perfectly; don’t skip or swap with fine salt.
- Baking soda: This will help aerate the caramel, giving it that classic light and crispy crunch.
- Unsalted butter: Unsalted butter lets you control the saltiness; salted butter can make the caramel too salty.
- Light brown sugar: Provides caramel’s signature deep, molasses-rich flavor; packed firmly for accuracy.
- Vanilla extract: Adds warmth and rounds out the caramel flavor beautifully.
Variations
One of the best things about this Pumpkin Spiced Caramel Corn Recipe is how easy it is to make your own. Whether you like it sweeter, less spicy, or want to add some crunch, the possibilities are endless.
- Spice it up or down: I sometimes swap pumpkin pie spice for just cinnamon if I want a milder taste for picky eaters.
- Nutty twist: Adding toasted pecans or walnuts right before baking creates a delightful extra crunch—I love this trick for holiday parties!
- Vegan version: Use coconut oil instead of butter and a dark brown sugar substitute to make it dairy-free without losing flavor.
How to Make Pumpkin Spiced Caramel Corn Recipe
Step 1: Prep Your Flavors and Oven
First things first—heat your oven to 250°F and line two baking sheets with parchment paper or silicone mats. Mixing the pumpkin pie spice, salt, and baking soda right now into a bowl will save you scrambling while the caramel cooks. This little prep step makes everything flow smoothly once your caramel’s ready.
Step 2: Pop Your Corn
Pop your kernels using your favorite method—stovetop, microwave, or air popper—to get between 10 to 12 cups of popped popcorn. I love stovetop because I feel more in control and usually get fewer unpopped kernels. Transfer your popcorn to a large heat-proof bowl so it’s ready for that caramel love.
Step 3: Make the Pumpkin Spiced Caramel Sauce
Melt your unsalted butter in a big enough saucepan—really, don’t skimp on size here, or the caramel might boil over! Once melted, stir in packed light brown sugar and crank up the heat to medium-high. Bring this to a boil and let it bubble away for 3 to 4 minutes until it hits about 275°F, or just when it thickens and develops that caramel color. Remove from heat and carefully whisk in vanilla, your prepared spice-salt-baking soda mix. Be careful—this will foam up and double in size, so stir gently to create a smooth, aromatic sauce.
Step 4: Coat and Bake the Popcorn
Pour a quarter of that luscious caramel over your popcorn and stir gently to coat. Keep doing this in batches until all the popcorn is evenly glazed. Then, divide the coated popcorn evenly between your two baking sheets, spreading it out so it bakes evenly without clumping. This next hour in the oven is where the magic happens—bake at 250°F for 1 hour, stirring every 15 minutes to keep things crispy and prevent sticking. You’ll notice the coating looks matte rather than glossy thanks to the pumpkin spice—it’s a sign that everything’s just right! Once cooled, break up any big clumps with your fingers and get ready for snacking.
Pro Tips for Making Pumpkin Spiced Caramel Corn Recipe
- Use a Large Saucepan: I learned the hard way that a small pot causes messy caramel boil-overs. Going bigger keeps your cooking area clean and safe.
- Watch That Boil Time: Too long and the caramel burns; too short and it won’t set. Timing it for 3 to 4 minutes at a rolling boil works perfectly every time for me.
- Stir During Baking: Stirring every 15 minutes helps coat evenly and prevents burning spots—don’t skip this step, my friend.
- Careful Adding Baking Soda: The bubbling gets intense fast; add it off the heat and stir calmly to avoid caramel splashes.
How to Serve Pumpkin Spiced Caramel Corn Recipe
Garnishes
I like to sprinkle a tiny pinch of flaky sea salt right after baking to add a salty crunch that offsets the sweetness perfectly. Sometimes, I toss in a handful of mini chocolate chips or drizzle melted white chocolate for an extra indulgent touch—I highly recommend trying it!
Side Dishes
This pumpkin spiced treat pairs beautifully with warm apple cider or a cozy cup of chai tea. For game nights or movie marathons, it’s the perfect snack complement — crunchy, sweet, and lightly spiced to keep things interesting.
Creative Ways to Present
For special occasions, I like to serve this popcorn in rustic glass jars tied with twine and a cinnamon stick for a charming fall vibe. If it’s for a party, beautiful little paper cones or festive bowls make it easy for guests to grab and go while adding to the seasonal mood.
Make Ahead and Storage
Storing Leftovers
After it cools completely, store your pumpkin spiced caramel corn in an airtight container at room temperature. I usually keep mine on the kitchen counter, and it stays crunchy and delicious for up to a week. Just be sure the container is truly sealed, or it’ll get chewy instead of crisp.
Freezing
Freezing caramel corn isn’t something I do often, but when I have extras, I put it in a heavy-duty freezer bag, squeezing out as much air as possible. It freezes well for a couple of months, but expect a slight softening once thawed—still tasty, just less crunchy.
Reheating
If your caramel corn softens, re-crisp it by spreading it on a baking sheet and warming it in a 250°F oven for about 5 to 10 minutes. Keep an eye on it so it doesn’t burn, and it’ll bring back that freshly baked crunch in no time.
FAQs
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Can I use pre-popped popcorn for this recipe?
Absolutely! Just make sure the popcorn is freshly popped and plain (no salt, oil, or butter) so the caramel coats evenly. Avoid old popcorn since it can be stale and won’t crisp up well in the oven.
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Why do I need baking soda in the caramel?
Baking soda reacts with the acidic brown sugar to create tiny air bubbles, making the caramel lighter and crispier rather than hard and dense. It’s a classic caramel corn trick that really transforms the texture.
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My caramel corn turned sticky instead of crunchy. What went wrong?
This usually happens if the caramel wasn’t boiled long enough or if the coated popcorn wasn’t baked properly. Make sure your sugar mixture reaches about 275°F or boil it for the full 3-4 minutes before removing from heat, and don’t skip the baking step where you stir it every 15 minutes.
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Can I adjust the pumpkin spice amount?
Definitely! I recommend starting with the recipe’s amount and adjusting slightly up or down based on your taste preference. Some people like a bolder pumpkin spice kick, while others prefer just a subtle hint.
Final Thoughts
This Pumpkin Spiced Caramel Corn Recipe has become a cozy fall staple in my kitchen and I’m so glad I get to share it with you. It takes just a bit of time and love, but the payoff is that crunchy, warmly spiced snack that’s perfect for chilly evenings, holiday gatherings, or anytime you crave a sweet treat with a seasonal twist. Give it a try like you’re sharing a little autumn magic with your loved ones—I promise, you’ll love the results as much as my family does!
Print
Pumpkin Spiced Caramel Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 to 8 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Description
A delightful Pumpkin Spiced Caramel Corn recipe perfect for fall snacking. This homemade treat combines the warm flavors of pumpkin pie spice with rich caramel coating on crunchy popcorn, baked to an extra-crispy texture. Ideal for sharing during cozy gatherings or enjoying solo as a festive seasonal snack.
Ingredients
Popcorn
- 1/2 cup popcorn kernels (yields 10 to 12 cups popped)
Caramel Sauce & Spice Mix
- 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
- Preheat and Prepare Baking Sheets: Heat the oven to 250°F. Line two baking sheets with parchment paper or nonstick baking mats to prevent sticking during baking.
- Mix Spice Blend: Combine pumpkin pie spice, kosher salt, and baking soda in a small bowl. Set this mixture near the stove for easy access.
- Pop the Popcorn: Pop 1/2 cup of popcorn kernels using your preferred method—stovetop, microwave, or popcorn maker—until you have 10 to 12 cups of popped popcorn. Transfer to a large heat-proof mixing bowl and set aside.
- Make Caramel Sauce: Melt the butter in a large (2-quart or bigger) saucepan over medium heat. Add the packed brown sugar and stir continuously. Increase heat to medium-high and bring the mixture to a rolling boil. Boil for 3 to 4 minutes, or until the temperature reaches about 275°F, which is the soft-crack stage.
- Add Flavorings: Remove the saucepan from heat and quickly stir in vanilla extract and the pre-mixed pumpkin pie spice, salt, and baking soda. The mixture will bubble and foam immediately—stir gently until smooth and combined.
- Coat the Popcorn: Pour about one-quarter of the caramel sauce over the popcorn and stir to coat. Repeat pouring and stirring until all the caramel sauce is incorporated evenly.
- Bake the Popcorn: Divide the coated popcorn evenly between the two prepared baking sheets, spreading it into an even layer. Bake in the preheated oven for 1 hour, stirring every 15 minutes to ensure even coating and baking. The coating will look matte rather than glossy due to the spices.
- Cool and Serve: After baking, break apart any large popcorn clumps with your fingers. Allow the popcorn to cool completely on the baking sheets before serving or storing.
- Storage: Keep the cooled popcorn in an airtight container at room temperature for several days while maintaining its crunch.
Notes
- Use a large saucepan to prevent the caramel from boiling over.
- Stirring while baking prevents clumping and promotes even caramelization.
- The baking step is crucial for a crunchy texture rather than a sticky softness.
- Popcorn is best enjoyed fresh but can be stored airtight for days without losing crunch.
- If pumpkin pie spice is unavailable, a mix of cinnamon, nutmeg, ginger, and cloves works well as a substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
