Pumpkin Spice Caramel Corn
This Pumpkin Spice Caramel Corn is a delicious holiday twist on classic caramel corn.
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Servings: 20 servings
Ingredients
- 5 quarts popcorn 20 cups
- 3/4 cup butter
- 1/4 cup pumpkin puree
- 1 3/4 cup light brown sugar
- 1/2 cup light corn syrup
- 1 tablespoon pumpkin spice
- 1 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 250º F. Line two large sheet pans with parchment paper.
- Melt the butter in a medium pot.
- 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.
- Remove the pot from the heat, and add the baking soda. Mix it well. It will foam up a little and lighten in color.
- Slowly pour the caramel over the popcorn while mixing the popcorn. Mix until the popcorn is evenly coated.
- Divide the popcorn between the two large sheet pans. Bake in the oven for 1 hour, stirring every 15 minutes.
- Let the popcorn cool, then break it into pieces. Enjoy!
Notes
- Store leftovers in an airtight container in a cool, dry place.
- If you want your caramel corn to be a little soft and gooey, cook for less time.
- Try adding nuts such as pecans, walnuts or peanuts.
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