Pumpkin Pie Spice Caramel Corn Recipe
Active Prep: 15 min
Cook: 10 min
- 8 Tbsp. butter (1 stick)
- 1 cup light brown sugar
- 1/4 cup corn syrup
- 3 tsp. Pumpkin Pie Spice
- 1/2 tsp. Kosher Salt
- 1 tsp. Pure Madagascar Vanilla Extract
- 1/4 tsp. baking soda
- 10 cups popped popcorn
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Spray the bowl and utensils you will be using with cooking spray to prevent popcorn from sticking as you mix.
Line 2 large baking sheets with parchment or waxed paper and set aside. Melt butter in a medium pot over medium heat. Stir in brown sugar, corn syrup, 2 tsp. of the Pumpkin Pie Spice, and salt. Bring to a rolling boil, stirring constantly. Continue to boil and do not stir for 4 min. Remove pot from heat and carefully stir in vanilla and baking soda until well combined. Place popcorn in a large oiled, microwave-safe bowl. Working quickly, pour hot caramel over popcorn and use a spoon stir and to coat evenly. Microwave the coated popcorn for 4 min. on high, stirring every 30 seconds so the caramel doesn't burn on the popcorn. Stir again to coat popcorn with the melted caramel. Transfer popcorn to reserved sheet trays and spread out in an even layer. Sprinkle with remaining 1 tsp. Pumpkin Pie Spice. Set aside to cool completely before serving. Store leftover popcorn in airtight containers or zip top food storage bags.
Adapted from Greensboro customer Leah’s Vanilla & Curry Spiced Caramel Popcorn