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Pumpkin Spice Caramel Popcorn

Pumpkin Spice Caramel Popcorn

This Pumpkin Spice Caramel Popcorn is coated in buttery vanilla pumpkin spice caramel and baked to crunchy perfection.

Author: Knead Some Sweets

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 10 cups

Calories: 280 kcal per serving

Ingredients

  • ½ cup - salted butter*
  • ⅔ cup - light brown sugar
  • 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)

Instructions

  1. Preheat the oven to 250℉. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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

Energy: 280 kcal | Total Fat: 17 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 25 mg | Total Carbs: 46 g | Fiber: 5 g | Sugars: 21 g | Proteins: 4 g | Sodium: 273 mg | Polyunsaturated: 3 g | Monounsaturated: 6 g

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