5 from 16 votes
Ridiculously Easy Pumpkin Pie Spiced Caramel Corn
This recipe creates popcorn coated with a butter-based caramel infused with pumpkin pie spice. The coating combines light and dark brown sugars, corn syrup, butter, and spices, then is cooked and whisked with baking soda and vanilla extract to form a sticky glaze. Tossing popped corn in this mixture results in crisp, spiced caramel corn with a seasonal twist.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
20
servings
Calories:
184 kcal
Course:
Snacks
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 servings
Amount Per Serving
Calories 184
% 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.