Pumpkin Spice Caramel Popcorn (Print Version)
Crunchy popcorn coated in spiced caramel, topped with roasted pumpkin seeds for a sweet and savory delight.
# Ingredients:
→ Main
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10 cups freshly popped plain popcorn
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1/2 cup unsalted butter
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1 cup packed brown sugar
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1/4 cup light corn syrup
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1/2 teaspoon pumpkin spice blend
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1/2 cup roasted pumpkin seeds
# Steps:
01 -
Preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper and set aside.
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In a saucepan over medium heat, melt unsalted butter. Add brown sugar, corn syrup, and pumpkin spice, stirring constantly. Bring the mixture to a boil and allow to bubble for 3 minutes, stirring frequently to avoid scorching.
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Remove the saucepan from heat. Pour the hot caramel evenly over the popped popcorn in a large mixing bowl. Gently fold to coat all pieces thoroughly with the sauce.
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Transfer the coated popcorn to the prepared baking sheet, spreading into an even layer. Bake for 45 minutes, stirring the popcorn every 15 minutes to ensure even coating and crispness.
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Remove the popcorn from the oven and immediately sprinkle with roasted pumpkin seeds. Allow to cool completely on the baking sheet before breaking into clusters for serving.
# Notes:
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For even caramel coverage, use two spatulas to toss the popcorn gently while pouring the sauce.