Pumpkin Spice Caramel Corn Recipe

Name: Pumpkin Spice Caramel Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups popcorn popped plain; 1/2 pound unsalted butter; 2 cups light brown sugar packed; 1 teaspoon salt; 1/2 cup light corn syrup; 1/2 teaspoon baking soda; 1 teaspoon vanilla extract; 1 1/2 cups walnut halves; 1 1/2 cups pumpkin seeds raw shelled, pepitas; 1 teaspoon pumpkin pie spice

Servings: persons

1
Place popcorn in a large shallow roasting pan in one layer, or use two 9-by-13-inch pans; set aside.
2
Melt the butter in a large heavy saucepan over low heat. Stir in the brown sugar, salt, and corn syrup. Bring to a boil, stirring constantly. Insert a candy thermometer into pan, without the tip touching the bottom of pan. Boil mixture slowly, without stirring, until the temperature reaches the soft crack stage, about 285 degrees. This could take at least 45 minutes, but watch thermometer temperature carefully. Meanwhile, pre-heat oven to 250 degrees.
3
When the temperature of the mixture is reached, immediately remove from heat and stir in the soda and vanilla. This will cause the mixture to briefly foam up.
4
Stir the mixture and then immediately pour evenly over the popped corn in the roasting pan. Using 2 wooden spoons, quickly mix to coat all the popcorn; spread evenly on pan.
5
Bake at 250 degrees for 15 minutes; stir well. Return to oven for another 15 minutes.
6
Remove pan from oven and stir in walnuts and pumpkin seeds and sprinkle with pumpkin pie spice, coating well. Bake for 30 minutes more, stirring every 10 minutes.
7
Turn caramel corn out onto non-stick foil or parchment-lined baking sheets in a single layer. Cool completely, then break apart into desired sized pieces. Keep stored in airtight containers.

1468

kcal

Calories

105

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cups popcorn popped plain, 1/2 pound unsalted butter, 2 cups light brown sugar packed, 1 teaspoon salt, and more.

Yes, Pumpkin Spice Caramel Corn falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Spice Caramel Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions