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Calling all pumpkin spice lovers! This one’s for you! This Pumpkin Spice Caramel Corn is a delicious holiday twist on classic caramel corn.

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Pumpkin spice is one of those things you either love or hate. If you’re like me and can’t get enough, you’re going to love this Pumpkin Spice Caramel Corn.

It’s caramel corn that tastes like fall. It’s sweet, crunchy, buttery, and has pumpkin in it! That makes it healthy, right?

What is 5 quarts of popcorn in cups?

This recipe calls for 5 quarts of popcorn, which is 20 cups.

Yes, it does make a good amount of popcorn. But trust me, you’ll eat more than you think you will! It’s very addictive!

How many cups of unpopped popcorn make a quart?

Two tablespoons of kernels will yield 1 quart of popcorn.

For this recipe, you’ll need 1/2 cup + 2 tablespoons of kernels to make 5 quarts of popcorn. (This is assuming all the kernels pop, so I usually pop a little extra to account for the ones that don’t pop.)

Here’s a chart that shows you the measurements of kernels to popcorn.

I use these this silicone microwave popcorn popper to make my popcorn and I love it!

How long does caramel corn last?

Caramel corn (supposedly) can last up to three months if stored in an air-tight container, in a cool dry place.

I say supposedly because caramel corn has never lasted in my house long enough to test this theory!

How do you freshen stale caramel corn?

If the caramel corn does get a little stale, you can reheat it in the oven at 250º F for about 5 minutes, just until it is heated through. This will give it new life!

Can I make my own Pumpkin Spice?

Yes, you can absolutely make your own pumpkin spice. I actually find that it’s cheaper to make it yourself!

Pumpkin spice varies from brand to brand, recipe to recipe. The recipe I like to use is from All Recipes, by PENILU:

¼ cup ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
1 tablespoon ground allspice

What can I do with leftover pumpkin puree?

Often times, recipes don’t call for the entire can of pumpkin puree. If you have any leftover, try these recipes:

Pumpkin Pie Smoothie

You can also freeze the leftover pumpkin puree in an ice cube tray. Once the cubes are frozen solid, transfer them to an airtight container or freezer bag.

I like these eco-friendly silicone bags:

How do you make Pumpkin Spice Caramel Corn?

I based my recipe around this recipe from All Recipes, by BS4U2C.

Ingredients:

5 quarts of popcorn
3/4 cup of butter
1/4 cup of pumpkin puree
1 3/4 cup of light brown sugar
1/2 cup of light corn syrup
1 tablespoon of pumpkin spice
1 teaspoon of salt
1/2 teaspoon of baking soda

Step 1: Preheat the oven to 250º F. Line two large sheet pans with parchment paper.

Step 2: Melt the butter in a medium pot.

Step 3: Add the pumpkin puree, brown sugar, corn syrup, pumpkin spice and salt. Mix it all together, then bring it to a boil. Boil it for 5 minutes without mixing it.

Step 4: Remove the pot from the heat, and add the baking soda. Mix it well. It will foam up a little and lighten in color.

Step 5: Slowly pour the caramel over the popcorn while mixing the popcorn. Mix until the popcorn is evenly coated.

Step 6: Divide the popcorn between the two large sheet pans. Bake in the oven for 1 hour, stirring every 15 minutes.

Step 7: Let the popcorn cool, then break it into pieces. Enjoy!

What can I do with the leftover pumpkin puree?

If you have leftover pumpkin puree after making this recipe, you can freeze it for later.

Put it in an ice cube tray and freeze it for 3+ hours, until it’s frozen solid. Transfer it to an airtight container or freezer bag, and store it in the freezer until you’re ready to use it.