Pumpkin Pie Spiced Caramel Corn
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Prep Time
3 hrs 13 mins
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Cook Time
3 hrs 13 mins
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Servings
6
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Course
Snacks
Pumpkin Pie Spiced Caramel Corn
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Super easy, crazy good caramel corn with the flavor of your favorite Thanksgiving pie! It's made in the microwave and comes together so fast, it's dangerous!
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Ingredients
- 14 cups popped popcorn I make mine in the microwave in a brown paper lunch bag, see recipe.
- 1 cup brown sugar
- ½ cup butter
- ¼ cup corn syrup
- 2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup roughly chopped pecans
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Instructions
- In a large microwave safe bowl (mine is 7 quarts), combine the butter, brown sugar, corn syrup vanilla and salt. Place in microwave and heat on high for one minute. Stir to mix well and return to microwave, heat another 2 minutes, stirring after each minute, to dissolve all sugar. Add baking soda and stir well. Mixture will foam up a bit. Add pecans and stir to coat.
- Immediately add popcorn to bowl with the brown sugar mixture. Stir gently, trying to coat popcorn as much as possible with caramel. Don’t worry about getting every piece covered at this point. I stir from the bottom up, being careful not to break the popcorn pieces as I stir.
- Place bowl back in microwave and cover loosely. Cook for 1 minute on high. Remove from microwave and stir. Cook again for one minute, stir and repeat for one more minute. Turn popcorn mixture out onto waxed paper to cool.
- Popcorn is ready to enjoy at this point. However, if you’re not eating it right away, or you are planning to give it as a gift I recommend one more step. Preheat oven to 200˚F. Lift up parchment paper (with caramel corn on top) and place on a sheet pan. Bake in oven for 30 minutes. This will ensure that your popcorn stays nice and crisp.
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