Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Spice Caramel Corn

  • Author: Cookies & Cups
  • Yield: 16 cups caramel corn 1x

Ingredients

Scale
  • ½ cup unpopped popcorn kernels (about 16 cups popped corn)
  • 1 cup salted butter
  • 1 cup light brown sugar
  • 1/3 cup light corn syrup
  • 2 tsp kosher or sea salt, divided
  • 2 teaspoons vanilla
  • 3 teaspoons pumpkin pie spice

Instructions

  1. Preheat oven to 300°
  2. Line a large baking sheet with parchment paper or a silicone mat and set this aside.
  3. Pop popcorn kernels using air popper into a large bowl.
  4. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
  5. Remove from the heat and stir in the vanilla and pumpkin pie spice.
  6. Pour the caramel mixture over the popcorn and stir to coat evenly.
  7. Pour the popcorn into the lined pan, sprinkle remaining 1 teaspoon salt on top and place in oven. Bake for 30 minutes, stirring every 10 minutes.
  8. Allow the popcorn to cool on a parchment lined counter.

Scroll to Top