Popcorn has always been one of my favorite snacks. As a kid, growing up my mom was known as the queen of popcorn to all my friends. When my friends would come over after school or on the weekends my mom always made a huge tub of fresh popcorn from her Stircrazy machine. Her popcorn was always perfectly seasoned and buttered. She still makes the best popcorn I’ve had to this day. I may not be the queen of popcorn, but I definitely come in second place. I now have my own Stircrazy machine and make my own savory, bougie popcorn covered in truffle oil and nutritional yeast.
For this season I decided to try my hands at some sweet, delicious caramel corn. I couldn’t just have ordinary caramel corn with my love for everything pumpkin spice. I thought this additional boost of flavor would make the caramel corn even better and was I right. This recipe of caramel corn is honestly some of the best popcorn I’ve tasted. Not only did I add pumpkin spice, but I also added some additional pizzazz with Kaleidoscope Sprinkles Sweet Potato Pie Sprinkle Mix. I also added some of my favorite fall candies like Reese’s Pieces and Sconza Pumpkin Spice Chocolate Caramels.
This recipe is simple to make and a great recipe to make with kids as well. If you’re not buying Halloween candy to pass out consider making this sweet treat, stay in and watch some scary movies. This popcorn is the best accompaniment to any movie night. Give this recipe a try, I guarantee you’ll be satisfied.
Recipe and complete step by step video below:
1 cup popcorn kernels, 6 quarts popped popcorn
1 cup (8 ounces) unsalted butter
2 cups firmly packed brown sugar
½ cup light corn syrup
½ tsp. baking soda
1 tsp. kosher salt
1 tbsp. pumpkin spice seasoning
1 tsp. vanilla extract
favorite fall candies (I used Reese’s Pieces), optional
Pop popcorn kernels using your style preference. ( I used my StirCrazy popper but stovetop works as well)
Preheat oven to 250-degrees F.
Add popped popcorn to a large bowl and set aside.
In a large saucepan, add butter, brown sugar and corn syrup. Stir ingredients together on medium heat until butter has melted. Allow caramel to boil 5 minutes without stirring. Remove from heat.
Carefully stir in baking soda, salt, pumpkin spice and vanilla.
Pour mixture over popcorn and fold to coat and combine. Divide popcorn onto two large baking sheets and spread evenly into single layers on sheets. Bake at 250 F for 1 hour, rotating pan and mixing popcorn every 15 minutes.
Remove from oven and immediately add sprinkle mix. Allow mix to cool. Add additional candies and goodies.
Break apart. Serve right away or store in airtight containers.
Devour and enjoy!