Pumpkin Spice Caramel Corn

This pumpkin spice caramel corn recipe makes a ton and is perfect for the pumpkin spice lover in your life!

Mix in some of my delicious pumpkin spiced pepitas for the perfect fall smackerel!

You can also half the recipe if you aren't interested in making tons of homemade caramel corn!

Course Candy Recipes

Cuisine American

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings gallons

Calories 376kcal

1 cup popcorn popped plain (no butter, no salt)
1 cup pumpkin spiced pepitas peanuts, or your favorite nut/s (recipe linked at the top of the recipe card)
10 oz 2 1/2 sticks unsalted butter
15 oz about 2 cups, packed brown sugar (I used sponsor Dixie Crystals)
¾ cup corn syrup
2 ½ teaspoons kosher salt I use Morton's
2-3 teaspoons pumpkin spice
¾ teaspoon baking soda

Put the popcorn into two large pans and top each with half the pepitas or nuts. Set aside convenient to the stove.
Heat your oven to 250F, and place a rack in the center.
In a large saucepan, melt the butter over medium heat.
Once most of the butter has melted, add the brown sugar, corn syrup, salt, and pumpkin spice.
Increase heat to medium high and bring the mixture to a rolling boil.
Allow to boil for 5 minutes, stirring frequently.
After 5 minutes, stir in the baking soda. Stir until the whole mixture gets bubbly like shaving cream.
Pour half the caramel mixture evenly over each of the pans of popcorn.
Stir the caramel into each pan of popcorn as evenly as you can, and then put both pans in the oven.
After 15-20 minutes, remove one pan at a time and stir/fold the popcorn over itself, scraping the bottom of the pans to get any caramel off the bottom and back onto the popcorn.
Put your popcorn back in the oven.
Repeat steps 10 and 11 twice more.
Once the popcorn is evenly coated with caramel, carefully pour all the popcorn out on a large Silpat or other non-stick surface and allow to cool, breaking it up as it cools so you don't have huge chunks of caramel corn.
Store airtight for up to 5 days, and refresh in a 350F oven for 5 minutes if it starts to soften. Enjoy!

Follow the directions in the main recipe.