This recipe strikes the perfect balance between sweetness and spice, with a crunchy caramel coating you can’t resist!
It’s Pumpkin Spice season! I know, I know…it feels so overdone, but lets be honest, everything tastes better with this cozy blend of spices!
I used to make Caramel Popcorn by the bucket load to sell at our local men’s baseball games…go Giants! This is the same recipe but with a yummy fall twist.
It’s crunchy, perfectly sweet, with just the right touch of autumn flavour. Pair it with a cozy evening curled up on the couch watching your fav chick flick or Halloween movie!
Enjoy this spiced caramel goodness. Bonus, your house smells amazing while is baking!
Pumpkin Spice Caramel Popcorn
- 1/2 cup popcorn kernels (about 10 – 12 cups popped)
- 1 cup salted butter
- 1 cup light brown sugar, packed
- 1/4 cup light corn syrup
- 2 tsp pumpkin pie spice (I used Club House)
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp baking soda
Preheat your oven to 250 Fahrenheit and line two baking sheets with parchment paper.
Pop the popcorn and set aside in a large bowl.
In a saucepan, melt butter, corn syrup, salt, and pumpkin pie spice. Stir and bring the mixture to a boil, then let boil for 4 minutes without stirring.
Remove from heat and stir in vanilla extract and baking soda until the mixture becomes foamy.
Immediately pour the caramel over the popcorn and toss to coat evenly.
Spread the coated popcorn on the baking sheets and bake for 1 hour, stirring every 15 minutes for even crispiness.
Remove from the oven and let popcorn cool completely.
Store in an airtight container once cooled.
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