Pumpkin Spiced Caramel Corn
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.
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- 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
Heat the oven to 200 degrees. Place the popcorn in a large mixing bowl with the pumpkin seeds.
In a large saucepan, heat the brown sugar, butter, corn syrup, salt, pumpkin purée, and pumpkin spice over medium heat. Stir constantly. Heat until the mixture starts to bubble around the edges, about 5-8 minutes.
Remove the syrup from the heat. Then, stir in the baking soda. It will immediately froth up and double in size, which is why you want to use a large saucepan.
Pour the syrup over the popcorn and stir until the popcorn is evenly coated. Pour onto a large baking sheet and place in the oven. Bake for 1 hour, stirring every 20 minutes.