Everyone's favorite fall flavor — pumpkin spice — teams with buttery caramel in this pumpkin spice caramel corn. Easy to make. Impossible to put down. This caramel corn might be everything you're looking for in a snack this fall.
Pumpkin spice caramel corn Image Credit: Trisha Sprouse for Demand Media
Things You\’ll Need
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1 cup brown sugar, packed
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1/2 cup butter
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1/2 cup light corn syrup
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1 teaspoon vanilla
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1 1/2 teaspoons pumpkin pie spice
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8 cups popcorn, popped
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1 1/2 cups roasted pumpkin seeds
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Parchment paper
Preheat oven to 225 degrees F.
Cover a cookie sheet with parchment paper. Spread 8 cups of popcorn on the paper and add 1 1/2 cups of roasted pumpkin seeds. Set aside.
Place popcorn and pumpkin seeds on cookie sheet. Image Credit: Trisha Sprouse for Demand Media
Tip
You can buy roasted pumpkin seeds, often called "pepitas" in the snack aisle of the grocery store. Or, roast the seeds from your own pumpkins here. Full instructions here.
Place 1 cup of brown sugar, 1/2 cup of butter and 1/2 cup of light corn syrup into a 2-quart saucepan. Stir frequently as butter melts.
Combine butter, brown sugar and corn syrup. Image Credit: Trisha Sprouse for Demand Media
Add 1 1/2 teaspoons of pumpkin pie spice.
Add pumpkin pie spice. Image Credit: Trisha Sprouse for Demand Media
Bring caramel mixture to a full boil, stirring occasionally. Let boil for 5 minutes. Watch carefully and stir occasionally so the caramel doesn't scorch or boil over. At the end of 5 minutes, stir 1 teaspoon of vanilla into caramel.
Boil caramel mixture for 5 minutes. Image Credit: Trisha Sprouse for Demand Media
Carefully pour the caramel over the popcorn and stir. Place in the preheated oven and bake for 1 hour, stirring every 15 minutes to evenly distribute the caramel.
Pour caramel over popcorn mix and stir. Image Credit: Trisha Sprouse for Demand Media
Enjoy the crunchy goodness all to yourself, or package some of it up in mason jars and share.
Pumpkin spice caramel corn Image Credit: Trisha Sprouse for Demand Media
