Freshly popped popcorn and nuts are coated with a mouthwatering pumpkin spice caramel, then baked on low until nice and crispy. It’s an easy-to-make, tasty fall treat!
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Have you ever smelled the intoxicating aromas of fresh caramel corn at fall festivals? You don’t have to wait for the food trucks to come back – you can make mouthwateringly-delicious caramel corn in your kitchen!
This easy recipe turns boring popcorn into a fall dessert. You don’t need any fancy gadgets, either. To make homemade caramel corn, you just need some pots, pans and mixing bowls.
I made a slight tweak to my favorite caramel corn recipe – pumpkin pie spice! The result is a warm seasonal snack that is hard to put down. In fact, it tastes just like candy!
For the crunchiest caramel corn, you will have to bake it. It’s so easy that you’ll wonder why you never made it before.
Love pumpkin spice? Try these recipes for Pumpkin Cupcakes with Cream Cheese Frosting, Pumpkin Filled Donuts and Pumpkin Chocolate Chip Muffins for even more seasonal treats.
Why This Recipe Works
Pumpkin spice caramel corn is a super easy recipe. Beginning cooks or bakers will be able whip this together.
All of the spices combined with the salty popcorn and nuts make a tasty, crunchy dessert that infuses all of the best fall flavors into one little bowl. It’s both sweet and salty!
Place small servings into treat bags and hand it out at seasonal fall parties. Or, set out a large bowl of caramel corn at your next holiday get-together.
Step-By-Step Instructions
Ingredients
- 12 cups plain popcorn (popped)
- 1 cup cashews
- 1 cup pecan halves
- 1 cup unsalted butter
- 2 cups brown sugar (firmly packed)
- 3/4 cup light corn syrup
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 250°F.
Create!
Combine the popcorn, cashews, and pecans in a large baking pan or disposable pan.
Chef’s Tip: use a disposable pan for the easiest clean up. This is a sticky recipe and can be hard to clean off of regular bakeware.
Place the butter, brown sugar, corn syrup and salt in a medium size pot and bring to a boil over medium heat.
When the syrup starts to boil continue to cook, undisturbed, until the temperature reaches 250°F on a candy thermometer, or about 5 minutes.
Remove from the heat and stir in the baking soda, vanilla, pumpkin pie spice, and cinnamon until well blended.
Pour the caramel mixture over the popcorn and using a large spoon, gently stir until evenly coated.
Bake for 1 hour, stirring and breaking up any clumps, every 15 minutes.
Remove and let cool completely.
Present!
Serve immediately or store tightly covered at room temperature.
Tips and Techniques
- For a spicier version, add a little cayenne pepper or chili powder.
- Store in an airtight container at room temperature to keep it crispy. Consume within 10 days.
FAQ’s
Why Isn’t My Caramel Corn Crispy?
The caramel needs to be heated to just the right temperature to ensure that it crisps up when cooled. The best way to achieve this is to use a candy thermometer to ensure that the desired temperature is reached.
Why Is Baking Soda Added To Caramel Corn?
Baking soda helps to create a smooth caramel that will be crisp when baked, but not too hard to bite into.
Why Is My Caramel Popcorn Bitter?
You might have accidentally overcooked the caramel corn. This is why it is so important to use a candy thermometer. Cook the syrup until it reaches 250F and then remove it from the heat immediately and pour it over the popcorn.
More Pumpkin Snack Recipes
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Pumpkin Spice Caramel Popcorn
Ingredients
- 12 cups plain popcorn (freshly popped)
- 1 cup cashews
- 1 cup pecan halves
- 1 cup unsalted butter
- 2 cups brown sugar
- 3/4 cup light corn syrup
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 250°F.
- Combine the popcorn, cashews, and pecans in a large baking pan or disposable pan.12 cups plain popcorn, 1 cup cashews, 1 cup pecan halves
- Place the butter, brown sugar, corn syrup and salt in a medium size pot and bring to a boil over medium heat.1 cup unsalted butter, 2 cups brown sugar, 3/4 cup light corn syrup, 1 teaspoon kosher salt
- When the syrup starts to boil continue to cook, undisturbed, until the temperature reaches 250°F on a candy thermometer, or about 5 minutes.
- Remove from the heat and stir in the baking soda, vanilla, pumpkin pie spice, and cinnamon until well blended.1 teaspoon baking soda, 1 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon
- Pour the caramel mixture over the popcorn and using a large spoon, gently stir until evenly coated.
- Bake for 1 hour, stirring and breaking up any clumps, every 15 minutes.
- Remove from the oven and let cool completely before serving.
Notes
Tips and Techniques
- For a spicier version, add a little cayenne pepper or chili powder.
- Store in an airtight container at room temperature to keep it crispy. Consume within 10 days.
Evi says
I love making this recipe! Whenever I make these the whole house can’t stop eating them!
Chandice says
I love this yummy pumpkin spice popcorn! Perfect for the season and great to serve on a Thanksgiving charcuterie board… Thank you!
Katie Crenshaw says
Oh my goodness, this is so good! I could not stop eating the popcorn. It is AMAZING!!!!!
Ann says
I made this popcorn without the pecans, due to a nut allergy, and it still turned out delicious! I kept getting asked for the recipe!
Veronika says
This recipe is amazing! I made it yesterday for our movie night and my husband loved it! I think we are going to have another movie night today with a new batch of this delicious popcorn 😉
megane says
So easy! This was absolutely delicious and maybe slightly addictive. Thanks for an epic recipe.
Marta says
I made your pumpkin spice caramel popcorn to hand out instead of candy at our neighborhood Halloween party this past weekend and I overheard the kids telling their parents they wanted another bag, LOL! This popcorn is so addictively good!
Jessica says
As if I couldn’t love caramel corn enough, haha! This was absolutely delicious. I’m going to make this again for Thanksgiving!
Gloria says
I love popcorn. I love everything pumpkin. Sounds like my kind of snack. Perfect for movie night.