Ridiculously Easy Pumpkin Pie Spiced Caramel Corn
User Reviews
5
Ridiculously Easy Pumpkin Pie Spiced Caramel Corn
Description
Ridiculously Easy Pumpkin Pie Spiced Caramel Corn uses a microwave method to cook the caramel sauce, which includes butter, light and dark brown sugars, corn syrup, kosher salt, and a blend of pumpkin pie spices. Repeated microwaving and stirring caramelizes the sugars and thickens the mixture. Baking soda and vanilla extract are added at the end to aerate and flavor the caramel glaze. The sauce is then mixed with freshly popped popcorn, coating it evenly with a glossy, spiced caramel layer.
The finished caramel corn offers a sweet and warmly spiced flavor with a crunchy texture, suitable for a festive snack. It can be served at gatherings or enjoyed anytime as a treat that highlights autumn flavors.
Following notes advise checking for unpopped kernels and offer measurement conversions. Using parchment paper for cooling and separation is recommended to prevent sticking.
Ingredients
- 16 cups Popcorn see the post above for types of popcorn, popped
- 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
- Remove unpopped kernels by gently shaking the popcorn in a bowl before coating.
- Use parchment paper on the work surface to cool caramel corn without sticking.
- Metric measurement conversions are available for ingredients if preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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