Ridiculously Easy Pumpkin Pie Spiced Caramel Corn
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5.0
24 reviews
Excellent
Ridiculously Easy Pumpkin Pie Spiced Caramel Corn
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This Pumpkin Pie Spice Caramel Corn comes together in under 45 minutes with minimal labor and no mess. It tastes like it comes from a fancy gourmet shop and the free printable labels make it perfect for gifting!
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Ingredients
- 16 cups popped popcorn see the post above for types of popcorn
- ¾ cup butter I use salted
- 1 cup light brown sugar
- ½ cup dark brown sugar
- ½ cup corn syrup (not high fructose corn syrup - I use Karo)
- ¾ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
Instructions
- Prepare a work surface by laying out two 3-feet long pieces of parchment paper, overlapping slightly.
- After popping the popcorn, transfer it to a bowl. Lift the popcorn with your hands and shake the bowl lightly so any unpopped kernels fall to the bottom.
- Lift 4 quarts of popcorn out of the bowl and transfer to a large brown paper grocery bag.
- Combine the butter, brown sugars, corn syrup, pumpkin pie spice and salt in a large microwave-safe bowl. Place in the microwave and heat on high power for 2 minutes. Stir to combine. If the butter is not completely melted, return to the microwave for another 30-60 seconds.
- After stirring, return to the microwave for 1 minute. The mixture should be bubbling up furiously by this point. Remove bowl and stir well then return to the microwave for another minute. Repeat this cooking and stirring for a total of 3 more minutes.
- Remove the bowl from the microwave and stir in the vanilla and baking soda. Stir well until all of the baking soda is well incorporated.
- Pour the hot mixture over the popcorn in the bag. Fold the top of the bag down once microwave on high power for 1 minute. Remove the bag and hold it at the top and one of the bottom corners (if needed use a pot holder to hold the bottom corner. Shake well for about 30 seconds then return to the microwave for another minute.
- Repeat cooking and shaking two more times for a total of 4 minutes. Turn the popcorn out onto the prepared parchment paper. Allow to cool completely.
- Store in an airtight container. The caramel corn will keep well for 1-2 weeks.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition Information
Show Details
Calories
184kcal
(9%)
Carbohydrates
30g
(10%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
18mg
(6%)
Sodium
207mg
(9%)
Potassium
55mg
(2%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
230IU
(5%)
Vitamin C
0.05mg
(0%)
Calcium
19mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 207mg | 9% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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