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Pumpkin Spice Caramel Popcorn Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Spice Caramel Popcorn is a delightful autumn-inspired treat combining the sweet and spicy flavors of pumpkin spice with buttery caramel-coated popcorn and crunchy roasted pumpkin seeds. Perfect for cozy gatherings or a festive snack, this recipe yields 10 servings of irresistibly crisp and flavorful popcorn baked to perfection.

Ingredients

Scale

Popcorn

  • 10 cups popped popcorn

Caramel Sauce

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup corn syrup
  • 1/2 tsp pumpkin spice

Topping

  • 1/2 cup roasted pumpkin seeds

Instructions

  1. Preheat Oven. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper to prepare for baking the popcorn.
  2. Make Caramel Sauce. In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar, corn syrup, and pumpkin spice mixture. Bring it to a boil while stirring constantly to ensure the caramel is smooth and well combined.
  3. Remove from Heat. Once the caramel sauce reaches a boil and is thoroughly mixed, remove the saucepan from the heat to prevent burning.
  4. Coat Popcorn. Pour the warm caramel sauce evenly over the 10 cups of popped popcorn. Gently stir to coat all the popcorn pieces thoroughly with the caramel mixture.
  5. Bake the Popcorn. Spread the caramel-coated popcorn onto the prepared baking sheet in an even layer. Bake in the oven for 45 minutes, stirring every 15 minutes to prevent sticking and promote even caramelization.
  6. Add Pumpkin Seeds. After baking, remove the popcorn from the oven and immediately sprinkle the roasted pumpkin seeds evenly over the top.
  7. Cool and Serve. Let the caramel popcorn cool completely on the baking sheet before breaking into clusters and serving. This cooling step helps the caramel to set perfectly.

Notes

  • Make sure to stir the popcorn during baking every 15 minutes to avoid burning and to get an even coating.
  • You can substitute corn syrup with light molasses or golden syrup if desired.
  • Adjust pumpkin spice to your taste preference; you can add cinnamon, nutmeg, or cloves separately if preferred.
  • Store caramel popcorn in an airtight container to maintain crispiness for up to one week.
  • Use fresh roasted pumpkin seeds for the best texture and flavor.

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Find it online: https://chachaathairestaurant.com/pumpkin-spice-caramel-popcorn-recipe/