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Pumpkin Spice Caramel Popcorn

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Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Pumpkin Spice Caramel Popcorn

½ cup salted butter*

⅔ cup light brown sugarpacked

¼ tsp salt

¼ cup corn syrup

½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg

¼ tsp ground allspice

¾ tsp baking soda

1 tsp vanilla extract

10 cups unsalted unflavoured popped popcorn

¾ cup pecans (or other nuts)chopped (optional)

Instructions

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Instructions

Preheat the oven to 250℉. Line a baking sheet with parchment paper.

In a saucepan over medium heat, combine the butter, brown sugar, salt, and corn syrup. Bring the mixture to a boil and boil for 3 minutes, whisking constantly. Remove from the heat and immediately whisk in the baking soda, spices, and vanilla.

Immediately pour over the popcorn in a large mixing bowl. Working quickly, stir the popcorn using a spatula until evenly coated with the caramel mixture. Fold in the nuts, if using. Spread into an even layer on the prepared baking sheet.

Bake in the preheated oven for 30-35 minutes, stirring every 15 minutes (this avoids ending up with one giant blob of caramel corn and helps it get crunchy). Remove from the oven and let cool down on the baking sheet. The caramel corn will harden and crisp up as it cools. Enjoy!

Nutrition

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Tips & Tricks (5)

Bloom Your Spices First 🌟
Toast the pumpkin spices (cinnamon, nutmeg, cloves, ginger, allspice) in the melted butter for 1-2 minutes before adding other caramel ingredients to unlock deeper, more complex flavors.
Use Salted Butter Strategically 🧈
Since you're using salted butter, reduce the additional salt in the recipe slightly to prevent over-salting, allowing the caramel's sweetness to shine while maintaining that savory balance.
Baking Soda Timing is Critical ⏰
Add baking soda right before coating the popcorn and work quickly—it creates the crucial crispy, airy texture as it reacts with the warm caramel, so stirring gently but thoroughly is essential.
Toast Your Pecans Separately 🥜
Pre-toast the pecans in a dry skillet for 2-3 minutes before mixing with popcorn to intensify their flavor and prevent them from becoming soggy during baking.
Cool on Parchment for Easy Separation 📄
Spread the popcorn on parchment paper immediately after baking and let it cool completely undisturbed—this prevents clumping and makes breaking apart individual pieces effortless.