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Pumpkin Spice Caramel Popcorn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 281 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Spice Caramel Popcorn recipe combines the warm, cozy flavors of pumpkin spice with sweet, buttery caramel coating for a delightful autumn-inspired snack. Topped with roasted pumpkin seeds for an added crunch and nutty flavor, it’s perfect for sharing during fall gatherings or enjoying as a festive treat.

Ingredients

Popcorn

  • 10 cups popped popcorn

Caramel Sauce

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup corn syrup
  • 1/2 tsp pumpkin spice

Topping

  • 1/2 cup roasted pumpkin seeds

Instructions

  1. Preheat the Oven: Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
  2. Make the Caramel Sauce: In a saucepan over medium heat, melt the unsalted butter. Add the brown sugar, corn syrup, and pumpkin spice, stirring constantly until the mixture comes to a boil. This ensures the sugar dissolves completely to create a smooth caramel.
  3. Remove from Heat: Once boiling, remove the saucepan from heat to prevent burning.
  4. Coat the Popcorn: Pour the hot caramel sauce evenly over the popped popcorn, stirring gently but thoroughly to coat every piece with the pumpkin spice caramel.
  5. Bake the Popcorn: Spread the coated popcorn evenly on the prepared baking sheet. Bake for 45 minutes at 250°F, stirring every 15 minutes to ensure even caramelization and prevent clumping.
  6. Add Pumpkin Seeds: After baking, immediately sprinkle the roasted pumpkin seeds over the warm popcorn to adhere to the caramel and add crunchy texture.
  7. Cool and Serve: Allow the popcorn to cool completely on the baking sheet so the caramel sets firmly. Once cool, your Pumpkin Spice Caramel Popcorn is ready to serve or store.

Notes

  • For best results, use freshly popped popcorn without butter or salt to ensure the caramel adheres well.
  • Stirring every 15 minutes during baking is essential to prevent the popcorn from burning and to create an even coating.
  • You can substitute pumpkin spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • Store the cooled popcorn in an airtight container to maintain freshness and crunchiness.
  • Adjust the amount of pumpkin seeds based on your preference for crunch and flavor.

Find it online: https://slsrecipes.com/pumpkin-spice-caramel-popcorn-recipe/