Monday, September 8, 2014

Pumpkin Pie Spice Caramel Popcorn

I just couldn't resist!

I know, I know, it's only the beginning of September but I've already been craving some of the wonderful flavors of fall. On cooler, rainy days (and we've had plenty of them, at least rain-wise) I always get the urge to bake.

After enjoying my first pumpkin spice latte of the season, I was inspired to make more fall-flavored treats. I love caramel popcorn and I thought the combination of warm buttery caramel mixed with freshly ground cinnamon, nutmeg, cloves and ginger sounded divine...And it was! I've made this pumpkin pie spiced caramel corn a few times now and have taken it to a few parties and everyone has loved it! 

Plain caramel corn is addicting all by itself, but this perfectly spiced version makes it extra special and is great way to usher in the beginning of cooler weather and all-things-pumpkin (when you're ready of course :)

Pumpkin Pie Spice Caramel Popcorn
Ingredients
  • 10 cups popped corn (or about 1 1/4 bags)
  • 1/2 cup butter
  • 1 cup packed light-brown sugar
  • 1/4 cup light corn syrup
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda

  • Directions
  • Preheat oven to 250 degrees. Pop popcorn into a very large bowl, remove any unpopped kernals. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, cinnamon, nutmeg, ginger, cloves and salt. Bring mixture to a boil and allow to boil 4 minutes without stirring. Remove from heat and add in vanilla and baking soda and stir mixture until thick and glossy. Pour half of caramel sauce over popcorn then toss several times, add remaining caramel sauce and toss popcorn until evenly coated. Spread popcorn onto a large rimmed cookie sheet and bake in pre-heated oven 1 hour, stirring popcorn every 15 minutes. Allow to cool completely. 
  • Store in an airtight container at room temperature up to 1 week.
  • Inspired By: Cooking Classy

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