This caramel corn? Oh my goodness. I CANNOT STOP EATING IT!
I am in the kitchen A LOT for my job, baking cupcakes and all sorts of other goodies on a daily basis. So, usually, I am unfazed by sweet treats. Yes, I like to eat them, but typically I can take a bite (or two) and then be on my merry way. But this caramel corn has me smitten. Pumpkin Spice Caramel Corn
is the perfect snack for fall. It's buttery, sugary caramel corn spiked with tons of pumpkin pie flavors (cinnamon, cloves, & nutmeg), and drizzled with white chocolate.
If you've never made homemade caramel corn before, you need to give it a try! It's a cinch. Start out with the caramel sauce. Just melt some butter with sugar, brown sugar, corn syrup, and a hefty dose of pumpkin pie spice. Bring it to a boil, stirring constantly.
Once it's boiling, let it boil for 5 minutes without touching it. Then it's ready!
Pour it over your popcorn and give it all a good stir to coat evenly. Spread it into a baking sheet and bake at 250*F for about one hour, stirring every 15 minutes.
Once it's cool, drizzle it with some melted white chocolate. Once the chocolate sets up, it's ready to eat!
It's the perfect combo of sweet & salty, and the pumpkin pie spice really shines through. The white chocolate takes it over the top. And popcorn is a whole grain, so it's totally healthy, ya know??! Pumpkin Spice Caramel Corn
would make a great snack for any fall activity or get together.
Pumpkin Spice Caramel Corn
approximately 20 cups
- 3 packages butter-flavored microwave popcorn, popped
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- ½ cup light corn syrup
- 3 tablespoons pumpkin pie spice
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Preheat oven to 250*F. Set popcorn in a large bowl.
Melt butter in a medium saucepan over medium heat. Add sugar, brown sugar, corn syrup, pumpkin pie spice, and salt. Bring to a boil, stirring constantly. Let mixture boil 5 minutes, without stirring. Remove from heat and stir in baking soda and vanilla. It will bubble up; that's ok.
Pour caramel mixture over popped popcorn and stir to coat. Transfer popcorn to two large baking sheets. Bake at 250*F for one hour, stirring every 15 minutes to evenly coat the popcorn. Let cool.
Melt white chocolate chips on medium power in microwave at 30-second intervals until melted. Drizzle over caramel corn and let sit until white chocolate hardens. Crumble into pieces and store in an airtight container.
adapted from The Marvelous Misadventures of a Foodie