Description
A deliciously sweet and spiced popcorn snack perfect for fall and holiday gatherings, featuring a homemade pumpkin spice caramel coating baked to crispy perfection.
Ingredients
Scale
Popcorn
- 10 cups popped popcorn (about 1/2 cup kernels)
Caramel Coating
- 1 cup light brown sugar
- 1/4 cup light corn syrup
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
Instructions
- Preheat Oven: Preheat your oven to 250°F (120°C) and prepare a large baking sheet by lining it with parchment paper to prevent sticking.
- Prepare Popcorn: Place 10 cups of popped popcorn into a large mixing bowl and set aside, making sure there are as few unpopped kernels as possible.
- Make Caramel Sauce: In a medium saucepan over medium heat, combine the brown sugar, corn syrup, unsalted butter, and salt. Stir constantly until the mixture boils, then let it boil without stirring for 4 minutes to thicken.
- Add Flavorings: Remove the saucepan from heat and quickly stir in the baking soda, vanilla extract, and pumpkin pie spice. The mixture will bubble up and become foamy, ensuring a light texture for the coating.
- Coat Popcorn: Immediately pour the hot caramel sauce over the popcorn and toss thoroughly to coat all pieces evenly.
- Bake Popcorn: Spread the coated popcorn in an even layer on the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes to ensure an even caramel coating and crispy texture.
- Cool and Serve: Remove the popcorn from the oven and allow it to cool completely on the baking sheet; the caramel will harden as it cools. Once cooled, break into clusters or pieces and serve.
Notes
- Store popcorn in an airtight container for up to one week to maintain freshness.
- For a festive twist, add chopped pecans into the popcorn before baking or drizzle with white chocolate after baking.
