Pumpkin Pie Caramel Corn

If you have about 1 hour and 10 minutes to spend in the kitchen, Pumpkin Pie Caramel Corn might be a tremendous gluten free and lacto ovo vegetarian recipe to try. One serving contains 246 calories, 0g of protein, and 12g of fat. For 45 cents per serving, you get a side dish that serves 5. 400 people found this recipe to be scrumptious and satisfying. It will be a hit at your Thanksgiving event. A mixture of unsalted butter, pop corn, nutmeg, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a very reasonably priced recipe for fans of American food. It is brought to you by Baked by Rachel. Overall, this recipe earns a rather bad spoonacular score of 10%. Similar recipes are Pumpkin Spice Caramel Corn, Pumpkin Spice Caramel Corn, and Pumpkin Spice Caramel Corn Snack Mix.

Servings: 5

Preparation duration: 10 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 250F. Line two baking sheets with parchment paper or a silicone baking mat. Set aside. In a large saucepan or stockpot over medium heat, warm vegetable oil. When warm, add popcorn kernels and salt. Cover and allow to pop, gently shaking pan as kernels cook and pop. Transfer popped corn to a large bowl, discarding un-popped kernels. In a small saucepan over medium heat, melt butter. Mix in brown sugar, pumpkin, corn syrup and spices - reserving vanilla and baking soda. When mixture is fully combined and warm, mix in vanilla and baking soda. Mixture should bubble up. Cook for 1-2 more minutes, stirring gently. Pour over popcorn, tossing to coat well. Divide caramel corn between prepared pans, being sure to spread out popcorn. Bake at 250F for 60 minutes, tossing after the first 30 minutes. Remove from oven and immediately break up any clumps. Cool and enjoy. Store in an airtight container.

 

Step by step:

1. Preheat oven to 250F. Line two baking sheets with parchment paper or a silicone baking mat. Set aside. In a large saucepan or stockpot over medium heat, warm vegetable oil. When warm, add popcorn kernels and salt. Cover and allow to pop, gently shaking pan as kernels cook and pop.

2. Transfer popped corn to a large bowl, discarding un-popped kernels. In a small saucepan over medium heat, melt butter.

3. Mix in brown sugar, pumpkin, corn syrup and spices - reserving vanilla and baking soda. When mixture is fully combined and warm, mix in vanilla and baking soda.

4. Mixture should bubble up. Cook for 1-2 more minutes, stirring gently.

5. Pour over popcorn, tossing to coat well. Divide caramel corn between prepared pans, being sure to spread out popcorn.

6. Bake at 250F for 60 minutes, tossing after the first 30 minutes.

7. Remove from oven and immediately break up any clumps. Cool and enjoy. Store in an airtight container.

Nutrition Information:

covered percent of daily need