Caramel Corn Pumpkin Spice Mix Recipe
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 12 cups popped popcorn (plain, unsalted)
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Preheat your oven to 250°F (120°C). Line two large rimmed baking sheets with parchment paper or silicone baking mats. Place your popped popcorn into a very large heat-safe mixing bowl, making sure to remove any unpopped kernels.
- In a medium saucepan over medium heat, combine the butter, brown sugar, corn syrup, and salt. Stir the mixture constantly until the butter is completely melted and the sugar has dissolved into a smooth liquid.
- Bring the mixture to a boil. Once it starts boiling, stop stirring and let it bubble for exactly 4 minutes. This timing is crucial to ensure the caramel reaches the right consistency to harden properly later.
- Remove the saucepan from the heat. Immediately stir in the pumpkin pie spice, vanilla extract, and baking soda. The mixture will foam up and become light and airy; this is normal and helps the caramel spread easily over the popcorn.
- Quickly pour the hot caramel mixture over the popcorn in the bowl. Use a large spatula to gently toss the popcorn until every piece is evenly coated with the spiced caramel. Work fast before the sugar begins to set.
- Spread the coated popcorn onto the prepared baking sheets in an even layer. Bake for 45 minutes, stirring the popcorn every 15 minutes. This step dries out the caramel and creates that signature “crunch” while preventing the spices from burning.
- Remove the trays from the oven and let the caramel corn cool completely on the sheets. Once cool, the coating will be hard and crisp. Gently break up any large clumps with your hands before serving.