Pumpkin Spice Caramel Popcorn
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!
Servings: 14 cups
Calories: 425kcal
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.
Nutrition
Serving: 1cup | Calories: 425kcal | Carbohydrates: 56g | Protein: 4g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 268mg | Potassium: 168mg | Fiber: 2g | Sugar: 45g | Vitamin A: 428IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg