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
Scale
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
