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Pumpkin Spiced Caramel Corn

Pumpkin Spiced Caramel Corn



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Caramel corn has long been a favorite holiday giveaway, so give it a Halloween twist and make this pumpkin-spiced version for your trick-or-treaters this year.

Notes

Visit Easy Recipes From Scratch to read more recipes like this one.

Ingredients

  • 15 Cups popcorn
  • 1 Cup pumpkin seeds, hulled
  • 1 Cup brown sugar
  • 1/2 Cup butter
  • 1/4 Cup corn syrup
  • 1/2 Teaspoon salt
  • 1 Tablespoon pumpkin purée
  • 1 Teaspoon pumpkin spice
  • 1/2 Teaspoon baking powder

Servings15

Calories Per Serving196

Folate equivalent (total)7µg2%


Pumpkin Spice Caramel Corn Pops recipe

Fall is in the air and with it brings all things pumpkin. If you are like me and can’t get enough of pumpkin desserts and snacks, then you are going to love this easy Pumpkin Spice Caramel Corn Pops recipe.

I love that the caramel in this recipe isn’t sticky and messy. The great thing about the corn pops is that you don’t have to worry about the annoying hulls and hard kernels that you get with popcorn. I like to make my own pumpkin pie spice because I fill like it has a more vibrant flavor than the store-bought blend.

You can find my recipe for Pumpkin Pie Spice on my site. If you don’t want to make your own, no worries you can totally use the store-bought pumpkin pie spice. You might want to plan on doubling the recipe, because these Pumpkin Spice Carmel Pops are so hard to stay away from. Everybody who tries them ends up coming back for more and more. Don’t say I didn’t warn you.


Pumpkin Spice Caramel Corn

This Pumpkin Spice Caramel Corn is the ultimate Autumn treat! Popcorn and pecans coated in buttery pumpkin spice caramel and baked to crunchy perfection.

I have to warn you: This caramel corn is addicting! It is definitely one of those things that once you start snacking, it is difficult to stop. Make sure you have others to share with so that you don't end up eating the entire pan yourself.

But, seriously, this stuff is delicious!! It disappears in record time whenever I make it. My family LOVES it!! It is also naturally gluten-free, so even my sister-in-law who is allergic can enjoy it!

If you have a nut allergy or just don't like nuts, the pecans can totally be omitted. Simply replace the ¾ cup of nuts with an extra ¾ cup of popcorn.

For those of you thinking "Why on earth would she put pumpkin in caramel corn?", don't worry, there is absolutely no pumpkin purée in this recipe! Just pumpkin spices. A delicious mixture of cinnamon, ginger, cloves, nutmeg, and allspice. No soggy pumpkin in this recipe, haha!

Love pumpkin spice as much as I do? Here are some of my other pumpkin-y recipes for you to try!
    -- Little pumpkin doughnut bites!! They are 100% adorable and tasty. -- A classic pumpkin pie recipe made completely from scratch with the best silky filling and buttery crust. -- An all-time favourite, this bread is INCREDIBLE!! -- The softest spiced pumpkin cake with dreamy cream cheese frosting.

Follow Knead Some Sweets on social media: Facebook, Instagram, and Pinterest!

If you make this recipe, I invite you to please share an authentic review and star rating in the comments below. Or share on social media using my hashtag: #kneadsomesweets and be sure to tag me. Thank you for supporting Knead Some Sweets! ♡


Autumn Spiced Caramel Corn

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients:

16 cups popped popcorn (about ½ cup unpopped kernels)
1 cup salted butter
1 cup packed light brown sugar
1/4 cup light corn syrup
2 tablespoons molasses
1 tablespoon pumpkin pie spice
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
3/4 cup chopped pecans, optional
1 1/2 cups Ghirardelli Dark Melting Wafers

Directions:

1. Preheat oven to 300° F. Line two large baking sheets with parchment paper set aside. Pour popped popcorn into an extra large bowl.

2. In a medium saucepan over medium-high heat, combine butter, brown sugar, corn syrup, molasses and pumpkin pie spice. Bring mixture to a boil. Boil for 4 minutes without stirring. Remove pan from heat and stir in vanilla and baking soda.
Immediately pour caramel sauce over the popcorn and stir to evenly coat the popcorn. If desired, stir in pecans.

3. Pour caramel corn onto prepared baking sheets and spread into an even layer with a rubber spatula. Bake in preheated oven for 30 minutes, stirring every 10 minutes.

4. Allow caramel corn to cool completely. Melt Ghirardelli Dark Melting Wafers according to package directions and drizzle candy coating over cooled caramel corn. Allow candy coating to set and break caramel corn into pieces before serving.

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

Disclosure: This post is sponsored by Ghirardelli® however, the views and opinions expressed on My Baking Addiction are my own, and based upon my experiences with Ghirardelli® products. Thank you for supporting Ghirardelli® and the brands that continue to make My Baking Addiction possible.


Pumpkin Spice Caramel Corn Pops

Pumpkin Spice Caramel Corn Pops was a big hit at my family party a few weeks ago. Even my three year old nephew who will only eat a handful of things loved them. You might want to plan on doubling the recipe because these Pumpkin Spice Carmel Corn Pops are so hard to stay away from. Everybody who tries them ends up coming back for more and more. Don’t say I didn’t warn you.

Pumpkin Spice Caramel Corn Pops aren’t sticky or messy. The great thing about the corn pops is that you don’t have to worry about the annoying hulls and hard kernels that you get with popcorn.

I like to make my own pumpkin pie spice because I fill like it has a more vibrant flavor than the store-bought blend. You can find my recipe for Pumpkin Pie Spice here. If you don’t want to make your own, no worries you can totally use the store-bought pumpkin pie spice.


Pumpkin Spice Caramel Corn

Deliciously spiced, this caramel corn also carries with it a hint of pumpkin. It’s perfect for an indoor movie night. Or because… Caramel corn.

I see you there looking at me with your judgy eyes. In your mind you’re all, pumpkin season is ovah, fool – Get with the cranberry program!

I’m not ready for Thanksgiving. Weren’t we eating frozen yogurt like, 2 seconds ago? Now it’s the holiday season. How the hell did that happen? Is the earth spinning out of control? I have been feeling a bit dizzy lately. It’s just… By my calculations it should be 6 months ago.

Shit, I haven’t lost the weight from LAST Thanksgiving. Now I have to stuff my face all over again till New Year’s!?

Someone tie a string around me and fasten it to a chair. I may just… Float away otherwise.

I suppose this pumpkin spice caramel corn won’t make things any easier. In fact, why don’t we add a weight to that chair? I may float away with it.

Caramel corn and I, we’re like frenemies. Would that be the proper term to describe it? I dunno.

For example, when our friendship works, it’s great – We’re cool peeps – But when caramel corn won’t work for me I feel that bitch has stabbed me in the back and wrote something scathing about me on her Facebook page.

I made this pumpkin spice caramel corn 6 times, because I wanted – no – needed to get it right. I became a bit obsessed. I ought to get that checked. For real, real.

Do you know how much soggy or part soggy popcorn I threw out?

I can’t even bring myself to talk about it.

These photos were attempt number 4, by the way.

But I got it right. I was using way too much of everything. The trick here was cutting the caramel by half and adding only a hint of pumpkin puree. I like to saturate my popcorn situation with caramel I’m not going to lie.

I found that by adding half my usual caramel situation, the final result yielded a well-rounded caramel popcorn experience. You can taste caramel, you can surely taste the spice, that hint of pumpkin is killer and quite frankly ties this jammy together.

And most important – You can taste the popcorn.

For those of us who want to hold on to pumpkin season with a Dr. Claw iron grip… This one’s for you.


Pumpkin Spice Caramel Corn

Pumpkin Spiced Caramel Corn is a yummy snack for a fall movie night or party. Get the recipe below!
  • 1 cup of brown sugar, packed
  • ½ cup butter
  • ½ cup light corn syrup
  • 1 tsp vanilla
  • 1½ tsp pumpkin pie spice
  • 8 cups popcorn, popped
  • 1 cup roasted pumpkin seeds
  1. Preheat oven to 225 degrees F.
  2. Cover a cookie sheet with parchment paper. Spread 8 cups of popcorn on the paper and add 1½ cups of roasted pumpkin seeds. Set aside.
  3. Place 1 cup of brown sugar, ½ cup of butter and ½ cup of light corn syrup into a 2-quart saucepan. Stir frequently as butter melts.
  4. Add 1½ teaspoons of pumpkin pie spice.
  5. 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.
  6. 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.

Kimberly is a designer at Evermine. She lives in Portland, Oregon with her daughter, and loves vanilla lattes, sunny weather and pretty stationery.


This Pumpkin Spice Caramel Corn is Everything

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.

Things You'll Need

1 1/2 teaspoons pumpkin pie spice

1 1/2 cups roasted pumpkin seeds

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.

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.

Add 1 1/2 teaspoons of pumpkin pie spice.

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.


Pumpkin Spice Caramel Popcorn Recipe

I don’t have time for that crunchy stuff, or for not enough caramel! Adding pumpkin pie spice to my favorite caramel corn recipe just made sense𠉫ut if you’re not in the mood for the extra spice, this recipe is delicious without it!

Soft Pumpkin Caramel Popcorn

1 CUP Corn Syrup (can be replaced with 1/2 CUP Honey)

3 Bags Popped Popcorn (or 1 CUP in a popper)

1 CAN Sweetened Condensed Milk

Stir together butter, corn syrup and brown sugar in a saucepan over med-high heat until warmed through. Take off heat, add sweetened condensed milk and stir until smooth. Add to bowl of popped popcorn, 1/2 cup at a time and gently stir. Sprinkle with pumpkin pie spice as liberally or sparingly as you please!

This is best eaten as soon as it cools enough to eat it!

EXPERT TIP: Be sure to separate and toss out any kernels you have left in your popped corn so they don’t incorporate with the caramel-your teeth will thank you!


Trader Joe's Pumpkin Spice Caramel Corn

The pros: Trader Joe's Pumpkin Spice Caramel Corn is a sweet and well spiced caramel corn that will make most pumpkin spice lovers happy.

The cons: Product did not look much like what came out of the bag.

The verdict:

Yes, I know that so many of the pumpkin products at Trader Joe's made their way on to shelves at the end of September. I picked up a whole bunch, but I do feel that pumpkin season isn't over until winter. However, supplies of pumpkin related products usually dwindle by then. In fact, the pumpkin display at my local Trader Joe's was vastly diminished by the time Halloween came around.

Which in my mind is kind of a bummer, but given the number of seasonal items that make their way on to shelves for the winter holiday season, I can understand it from a business point of view too. But if you are going to pick up a bag (or picked one up but haven't gotten into it) just understand that the pretty picture on the bag with the pumpkin seeds perfectly spaced throughout the product is not what you get here. There are pumpkin seeds but they are just chopped and part of the coating on the pop corn.

The pop corn here is light, fluffy, and pretty large in size. That is balanced with a coating that is sweet but not too sweet. Likewise the pumpkin spice is present but not too much. It's pretty well balanced. These are filling and not overly addictive. They're a nice balance. I've had some caramel corn that I could eat all day. This one serving was plenty. For $2.99 this is a nice seasonal treat that I did not mind eating, but wouldn't want to eat all year long. It's well done and hit the spot for pumpkin spice something.

Here is the visual run down of what you get if you buy this product:

The bag of Trader Joe's Pumpkin Spice Caramel Corn:

The nutritional information:

Out of the package you get:

Would I buy this again? For me, one bag of Trader Joe's Pumpkin Spiced Caramel Corn was enough for the season, but I also feel that I will end up picking up a bag if they have it again next year. If you really can't get enough of the pumpkin spice flavor, then this is a good find.

Want to see more items I've reviewed from Trader Joe's? Click on Thoughts & Reviews of Trader Joe’s for a searchable list.


Watch the video: Pumpkin Spice Caramel Corn (August 2022).