If you are in the "I love pumpkin spice" camp, you've landed in the right spot. This ubiquitous fall flavor teams up with buttery caramel to create a delicious autumnal delight: pumpkin spice caramel corn. Easy to make; impossible to put down. This caramel corn recipe is everything you crave in a snack right now.
Video: Pumpkin Spice Caramel Corn Recipe
Video of the Day
Things You'll Need
1 cup brown sugar, packed
1/2 cup butter
1/2 cup light corn syrup
1 tsp. vanilla
1 1/2 tsp. pumpkin pie spice
8 cups popcorn, popped
1 1/2 cups roasted pumpkin seeds
2-quart saucepan
Parchment paper
Baking tray
1. Add corn and pumpkin seeds to a baking tray
Preheat the oven to 225°F. Cover a cookie sheet with parchment paper. Spread 8 cups of popcorn onto the paper and add 1 1/2 cups of roasted pumpkin seeds. Mix together, and then set aside.
Tip
You can buy roasted pumpkin seeds, often called "pepitas" in the snack or nuts aisle of the grocery store. Or, roast the seeds from your own pumpkins here. Full instructions here.
2. Heat the sugar, butter, and corn syrup
Place 1 cup of brown sugar, 1/2 cup of butter, and 1/2 cup of light corn syrup into a 2-quart saucepan. Stir frequently as the butter melts.
3. Add the spice
Add 1 1/2 teaspoons of pumpkin pie spice.
4. Boil the mixture
Bring the caramel mixture to a full boil, stirring occasionally. Let boil for 5 minutes. Be sure to watch the pot carefully and stir occasionally so the caramel doesn't scorch or boil over. At the end of 5 minutes, stir 1 teaspoon of vanilla into the caramel.
5. Add the caramel to the popcorn
Carefully pour the caramel over the popcorn and stir with a spoon or spatula. Place the tray in the preheated oven and bake for 1 hour, stirring every 15 minutes to evenly distribute the caramel.
Enjoy the crunchy goodness all to yourself, or package some of it up in mason jars and share.
