Pumpkin spice and everything nice! The recipe I’m sharing today combines two of my favorite things: popcorn and pumpkin! If you love caramel corn and pumpkin spice, this delicious fall-flavored pumpkin popcorn is for you! This caramel pumpkin spice popcorn recipe is great as a fall dessert, party food idea, or snack, so you’ll want to pin this pumpkin spice caramel popcorn to make all season long for any occasion. I’m sharing step-by-step photos and tips below if you keep reading, but if you’re ready to get cooking this pumpkin caramel popcorn, click the Jump to Recipe button above to head straight to the recipe.
More pumpkin recipes like this pumpkin caramel popcorn
If you like the fall vibes of this pumpkin popcorn, you’ll love these other pumpkin recipes!
- Air Fryer Mini Pumpkin Hand Pies (mini pumpkin pie bites)
- Pumpkin Spice Truffles (No-Bake Pumpkin Truffle Recipe)
- Instant Pot Pumpkin Spice Bundt Cake
- Instant Pot Pumpkin Spice Donut Holes
- Bourbon-Spiked Pumpkin Pecan Bundt Cake
- Pumpkin Spice Sugar Free Whipped Coffee
- Sugar-Free Hot Pumpkin Cider
- Low-Sugar Pumpkin Spice Espresso Martini Recipe
What you need to make this pumpkin popcorn recipe
Here are the ingredients you’ll need to gather to make this caramel pumpkin spice popcorn recipe:
- 2/3 cup un-popped popcorn kernels
- 1-2 tablespoons popping oil
- 2/3 cup brown sugar
- 1/2 cup butter
- 1/3 cup corn syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt, plus more as needed
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla
- 1/2 cup white chocolate chips
Tip: Gather all ingredients at once and prepare the pans ahead of time, as things move quickly once this recipe gets going.
How to make caramel pumpkin spice popcorn
To make this pumpkin caramel popcorn, start by preheating the oven to 225 degrees F. In a large pan or popcorn maker, pop the popcorn and then pour it into a large pan (use a large cake pan if you have one, as it makes it easier to stir popcorn mixture). Set the popcorn aside.
Now you’ll make the caramel for the pumpkin spice caramel corn. To do this, add the brown sugar, butter, and corn syrup to a medium sauce pan.
Melt the ingredients together, stirring until smooth. Stir in the pumpkin pie spice and salt until well mixed. Add the baking soda and stir (the caramel will foam). Remove from heat and stir in the vanilla.
Pour the caramel sauce over the popcorn 1/3 of the sauce at a time, stirring the popcorn after each third to evenly distribute the caramel sauce.
Place the pan of pumpkin popcorn in the oven to cook for 45 minutes, stirring every 15 minutes.
During the last 5 minutes of the pumpkin spice popcorn baking time, prepare the white chocolate topping in microwave. In a microwave-safe bowl, microwave the white chocolate in 20-second increments, stirring between each interval and being careful not to let the chocolate burn.
Remove the caramel pumpkin spice popcorn from the oven and spoon the melted white chocolate evenly over everything. If needed, add more salt to taste.
Cool the pumpkin spice caramel corn for 30 minutes or until the white chocolate becomes firm (or if you’re in a hurry, you can place the baking sheet in the refrigerator to harden the white chocolate faster).
Store the caramel pumpkin spice popcorn in an air tight container on the counter.
This pumpkin spice caramel popcorn gives alllll the fall vibes!
You can serve the pumpkin spice caramel corn in a big bowl, or in individual bowls like this.
Here’s the Caramel Pumpkin Spice Popcorn recipe! Enjoy, and please leave a rating on the recipe if you love this pumpkin popcorn, too.
Caramel Pumpkin Spice Popcorn
If you love caramel corn and pumpkin spice, this delicious fall-flavored pumpkin popcorn is for you! This caramel pumpkin spice popcorn recipe is great as a fall dessert, party food idea, or snack, so you'll want to pin this pumpkin spice caramel popcorn to make all season long.
Ingredients
- 2/3 cup un-popped popcorn kernels
- 1-2 tablespoons popping oil
- 2/3 cup brown sugar
- 1/2 cup butter
- 1/3 cup corn syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt, plus more as needed
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 225 degrees F.
- In a large pan or popcorn maker, pop the popcorn and then pour into a large pan. Set aside.
- Add the brown sugar, butter, and corn syrup to a medium sauce pan. Melt the ingredients together, stirring until smooth. Stir in the pumpkin pie spice and salt until well mixed. Add the baking soda and stir (the caramel will foam). Remove from heat and stir in the vanilla.
- Pour the caramel sauce over the popcorn 1/3 of the sauce at a time, stirring the popcorn after each to evenly distribute the caramel sauce.
- Place the pan of popcorn in the oven to cook for 45 minutes, stirring every 15 minutes.
- During the last 5 minutes of baking time, prepare the white chocolate in microwave. In a microwave-safe bowl, microwave the white chocolate in 20-second increments, stirring between each interval and being careful not to let it burn.
- Remove the popcorn from the oven and spoon the melted white chocolate evenly over everything. Add more salt to taste (if needed). Cool for 30 minutes or until the white chocolate becomes firm.
- If not serving right away, or for your leftovers, store popcorn in an air tight container on the counter.
Notes
Tips:
- Gather all ingredients at once and prepare the pans ahead of time, as things move quickly once this recipe gets going.
- Use a large cake pan if you have one, as it makes it easier to stir popcorn mixture.
- If you're in a hurry, you can place the baking sheet in the refrigerator to harden the white chocolate faster.
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