If you’re longing for a snack that truly captures the spirit of fall, Pumpkin Spice Caramel Popcorn is an absolute must. This irresistible treat combines the cozy, warming notes of pumpkin pie spice with the sweet, rich flavor of caramel—all coating a light and crunchy popcorn base. Every bite bursts with nostalgia and comfort, making it perfect for sharing at autumn gatherings, movie nights, or simply when you crave a little festive indulgence. Whether you’re serving a crowd or sneaking handfuls just for yourself, Pumpkin Spice Caramel Popcorn delivers that signature blend of spiced sweetness in every mouthful.
Ingredients You’ll Need
What makes Pumpkin Spice Caramel Popcorn such a standout is how these simple pantry staples come together to create pure magic—you really don’t need anything fancy. Each ingredient plays its part in building those signature flavors, the perfect glossy caramel, and that signature fall aroma.
- 10 cups plain popped popcorn: Freshly popped and unsalted is perfect, so the flavors shine through and every kernel holds its crispy bite.
- 1 cup light brown sugar: This gives the caramel its deep, toasty sweetness, and a beautiful golden swirl.
- 1/4 cup light corn syrup: Key for a smooth, glossy caramel that sticks just right without turning grainy.
- 1/2 cup unsalted butter: Adds decadence and richness, making every bite melt-in-your-mouth good.
- 1/2 teaspoon salt: Just enough to balance out the sweetness and brighten all the flavors.
- 1/4 teaspoon baking soda: This is what makes the caramel airy and easy to coat the popcorn—don’t skip it!
- 1/2 teaspoon vanilla extract: For added complexity and a cozy, fragrant finish.
- 1 teaspoon pumpkin pie spice: The secret weapon for the seasonal kick—a blend of cinnamon, nutmeg, ginger, and cloves.
How to Make Pumpkin Spice Caramel Popcorn
Step 1: Prep Your Popcorn and Pan
Start by preheating your oven to 250°F and lining a large baking sheet with parchment paper. Pour your popped popcorn into a roomy bowl so you’ll have plenty of space to stir later. This setup will make everything easy, so when the caramel is ready, you can act fast.
Step 2: Make the Caramel
In a medium saucepan set over medium heat, combine the brown sugar, corn syrup, butter, and salt. Stir this mixture constantly until it completely melts together and comes to a gentle boil—this part is all about patience and anticipation, as those buttery, sugary smells start to fill your kitchen.
Step 3: Boil and Bubble
Once your caramel base reaches a gentle boil, stop stirring and let it bubble away for 4 minutes. Resist the urge to touch it! This is crucial for achieving that glossy, sticky texture that makes Pumpkin Spice Caramel Popcorn so addictive.
Step 4: Finish the Caramel
Take the saucepan off the heat, then immediately stir in the baking soda, vanilla extract, and pumpkin pie spice. Get ready for a little science show—the mixture will puff up and sizzle. That’s the magic that will help create all those airy caramel pockets around your popcorn.
Step 5: Coat the Popcorn
Working quickly, pour the hot caramel evenly over your bowl of popcorn. Use a spatula or wooden spoon to gently toss and fold, aiming to coat every curl and crevice. Don’t worry if it’s not perfect—it’ll even out in the oven.
Step 6: Bake to Crispy Perfection
Spread the caramel-coated popcorn on your lined baking sheet. Pop it into the oven for 45 minutes, stirring every 15 minutes. This slow baking transforms it from sticky to wonderfully crisp, while the spices mellow and deepen.
Step 7: Cool and Break Into Clusters
Take the tray out of the oven and let the Pumpkin Spice Caramel Popcorn cool completely. Once cooled, break it into delicious bite-sized clusters—perfect for grabbing by the handful!
How to Serve Pumpkin Spice Caramel Popcorn
Garnishes
Jazz up your Pumpkin Spice Caramel Popcorn by sprinkling a little extra pumpkin pie spice, a pinch of flaky sea salt, or even a handful of roasted chopped nuts just after baking. These final touches add a pop of flavor and make every handful feel special.
Side Dishes
This sweet treat sings alongside mugs of hot cider or velvety hot chocolate. Pair it with a healthy fruit platter, toasted nuts, or a tangy cheese board for a sweet-and-savory spread at your next fall gathering.
Creative Ways to Present
Layer Pumpkin Spice Caramel Popcorn into mason jars for festive gifts, pile high in a big decorative bowl for a holiday party, or portion into little cellophane bags tied with ribbon. It’s also a delightful topper for ice cream sundaes or a surprising crunch in yogurt parfaits.
Make Ahead and Storage
Storing Leftovers
To keep your Pumpkin Spice Caramel Popcorn fresh and crispy, store it in an airtight container at room temperature. It’ll stay delicious for up to one week, retaining its crunch and deep spice without any sogginess.
Freezing
If you’ve made a big batch, you can absolutely freeze your Pumpkin Spice Caramel Popcorn. Place it in a zip-top freezer bag, pressing out as much air as possible, and freeze for up to two months. Thaw at room temperature and give it a quick toss to restore maximum crispness.
Reheating
If the popcorn softens a bit, spread it out on a baking sheet and bake at 250°F for 5 to 10 minutes. Let it cool—this little refresh brings back that snappy, caramel-coated crunch in no time!
FAQs
Can I use microwave popcorn instead of popping my own?
You can, but be sure to choose an unflavored, unsalted popcorn so the rich caramel and pumpkin spice flavors stand out. If you use a buttery or salted kind, it will alter the final taste.
What if I don’t have pumpkin pie spice?
No problem! You can make your own blend using cinnamon, nutmeg, ginger, and a dash of cloves. Mix them together to equal one teaspoon, and you’ll hardly notice the difference.
Can I add nuts or other mix-ins?
Absolutely! Chopped pecans, almonds, or even a handful of roasted pumpkin seeds add nutty crunch and flavor depth. Toss them in with the popcorn before pouring over the caramel.
Is this recipe gluten-free?
Yes—Pumpkin Spice Caramel Popcorn is naturally gluten-free as long as you use gluten-free popcorn and double-check your spice blend and corn syrup labels.
How do I prevent the caramel from crystalizing?
Make sure you don’t stir the caramel while it boils—just let it do its thing for those four minutes. Using fresh corn syrup also helps achieve a consistently smooth caramel every time.
Final Thoughts
There’s something magical about pulling a tray of Pumpkin Spice Caramel Popcorn from the oven, with those cozy aromas perfuming your kitchen. Whether you’re gifting it or devouring it yourself, this recipe brings big fall flavor and a whole lot of joy to snack time. Give it a try—you might find it becomes your favorite autumn treat!
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Pumpkin Spice Caramel Popcorn Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delicious flavors of fall with this irresistible Pumpkin Spice Caramel Popcorn. Perfect for snacking or as a festive treat, this recipe combines the warmth of pumpkin spice with sweet caramel for a delightful crunch in every bite.
Ingredients
Popcorn:
- 10 cups plain popped popcorn
Caramel:
- 1 cup light brown sugar
- 1/4 cup light corn syrup
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat Oven: Preheat oven to 250°F and line a large baking sheet with parchment paper.
- Prepare Popcorn: Place the popped popcorn in a large bowl.
- Make Caramel: In a saucepan, combine brown sugar, corn syrup, butter, and salt. Boil for 4 minutes.
- Add Flavors: Stir in baking soda, vanilla extract, and pumpkin pie spice. Pour over popcorn.
- Bake: Spread coated popcorn on baking sheet and bake for 45 minutes, stirring every 15 minutes.
- Cool: Let popcorn cool before breaking into clusters.
Notes
- For a nutty variation, add 1/2 cup of chopped pecans or almonds before coating with caramel.
- Store in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 17g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
