You can resist the pumpkin spice craze this time of year, or you can lean right on into it. I say lean. This crunchy, lightly-spiced caramel corn is only for those of us who truly embrace the season.
60 min Cooking Time | Serves 4-6
1/2 cup popcorn kernels (10 to 12 cups popped)
1 teaspoon pumpkin spice syrup
1/2 teaspoon kosher salt
3/4 cup unsalted butter
1 cup light brown sugar, packed
1 teaspoon vanilla extract
Heat the oven to 150°C. Line two baking sheets with baking paper. Mix together the pumpkin spice, salt, and baking soda and set near the stove.
Pop the popcorn on the stovetop, in the microwave, or using your preferred method. You should have 10 to 12 cups of popped popcorn. Transfer the popcorn to a large, heat-proof mixing bowl and set near the stove.
Melt the butter in a large sauce pan on the stovetop. Once melted, stir in the brown sugar. Increase the heat to medium-high and bring the butter-sugar mixture to a boil. Once boiling, boil for 3 to 4 minutes.
Remove the pan from heat and stir in the vanilla, pumpkin spice syrup and salt. The mixture will bubble up so be careful of splatters. Stir the mixture until you make a smooth sauce.
Pour 1/4 of the sauce over the popcorn and stir to combine. Continue pouring a bit of the sauce and stirring until all the sauce has been stirred into the popcorn. Divide the popcorn between the baking sheets and spread into an even layer.
Bake the popcorn for 1 hour, stirring every 15 minutes. Baking the popcorn makes the caramel corn extra-crunchy. At the end of the hour, break apart any clumps of popcorn with your fingers and let cool.