Spiced Autumn Caramel Corn – a delicious recipe with pecan halves, baking soda, cayenne pepper, pumpkin pie spice, sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mist a large bowl with cooking spray, pour in the popcorn and sprinkle the pecan halves across the top.
2
Set aside.
3
In a small bowl, whisk together the baking soda, cayenne pepper and pumpkin pie spice.
4
In a medium saucepan, mix together the sugar, butter, salt and 1/4 cup of water.
5
Cook over high heat without stirring for 10-14 minutes, until the mixture becomes a light golden-yellow caramel.
6
Remove from the heat and stir in the vanilla extract.
7
Next, carefully whisk in the baking-soda mixture.
8
Pour the caramel mixture over the popcorn & quickly toss the caramel and popcorn together until the popcorn is evenly coated.
9
Spread the popcorn onto two large baking sheets, break apart any large clumps, and allow to cool to room temperature.
947
kcal
Calories
48
g
Fat
125
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 -4 quarts popped popcorn, 1 cup pecan halves, ¾ teaspoon baking soda, 18-¼ teaspoon cayenne pepper, to taste, and more.
Yes, Spiced Autumn 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.
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