Sometimes great things come out of an accident, like this amazing Pumpkin Spice Caramel Corn. I used to work at a chocolate shop after I graduated college and I have made caramels so many times I can make them with out even thinking. I wanted to make some yummy caramels for our mommy’s night out, and I was so frustrated and could not believe they separated when I was making them. Of course I did not want to waste the caramel so I figured I would try to use it in a way that would be an awesome treat. The caramel was still tasty just thinner then could be used for caramels themselves. I took a chance and it came out amazing, everyone loved it and I am so glad that this mistake happened or we would not have this amazing Pumpkin Spice Caramel Corn. You will want to use my homemade pumpkin pie spice when making this.
Pumpkin Spice Caramel Corn
Make sure you pin this Pumpkin Spice Caramel Corn to your fall board on pinterest!
Pumpkin Spice Caramel Corn Ingredients
- 1/2 cup butter
- 1 cup brown sugar, packed
- 1/2 cup light corn syrup
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 16 cups popped popcorn
Pumpkin Spice Caramel Corn Directions:
- Preheat your oven to 245 degrees.
- Line a large baking sheet with parchment paper or a silicone baking mat. In a sauce pan combine the butter, sugar, syrup, pumpkin pie spice together.
- On medium-high heat, bring to a rapid boil and boil for five minutes.
- Remove from the heat and stir in vanilla extract.
- Pour caramel over popcorn mixture and stir to coat.
- Place in oven for an hour, stirring every 15 minutes.
- Let the popcorn cool and break it apart.
- Store in a air tight container.
Pumpkin Spice Caramel Corn
Ingredients
- 1/2 cup butter
- 1 cup brown sugar packed
- 1/2 cup light corn syrup
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 16 cups popped popcorn
Instructions
- Preheat your oven to 245 degrees.
- Line a large baking sheet with parchment paper or a silicone baking mat. In a sauce pan combine the butter, sugar, syrup, pumpkin pie spice together.
- On medium-high heat, bring to a rapid boil and boil for five minutes.
- Remove from the heat and stir in vanilla extract.
- Pour caramel over popcorn mixture and stir to coat.
- Place in oven for an hour, stirring every 15 minutes.
- Let the popcorn cool and break it apart.
- Store in a air tight container.
Check out these other great Pumpkin Recipes:
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