Food & Drink

Pumpkin Spice Caramel Corn

This is a recipe from the archives of O + P and it’s one that I grew up eating.  My mom made this caramel corn recipe every Fall. It’s buttery and crunchy and just so, so yummy. You think you’ll eat just a handful and then before you know it you’ve had 15 handfuls, it’s just that good.

Pumpkin Spice Caramel Corn wih PecansPumpkin Spice Caramel Corn wih Pecans

I found these little wax paper bags in the dollar section at Target. They are perfectly spooky just in time for Halloween. I really don’t like “evil” halloween, but I do like creepy, crawly. So, there will be lots of spiders and bats around our house.

We are planning a big Halloween party for Oct. 31st. Denali’s 15th birthday is the next day, so we are throwing her a fun Halloween/Birthday Party. This is actually the first time we’ve ever combined her birthday with Halloween. I’ve always tried to make her birthday feel special and set apart, but now that she is a full-on teenager, a Halloween party felt like a great idea.

This Pumpkin Spice Caramel Corn is sure to be a hit at the party! This recipe can definitely be made without the pumpkin spice and the pecans (but, pecans do make everything better, right?).  With the pecans as part of the mix, I like to call it Cockroach Nests, just to be a little gross this time of year.

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Pumpkin Spice Caramel Corn

  • 6 quarts popped popcorn
  • 1 cup butter
  • 2 cups brown sugar
  • 1/2 cup corn syrup
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla
  • 2 tbsp. Pumpkin Pie Spice
  • 1 cup pecans (optional)
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Melt butter, stir in sugar, syrup and salt.  Boil 5 minutes without stirring.  Remove from heat. Stir in vanilla, then stir in baking soda and pumpkin pie spice.  Then stir in the pecans.  Pour over popcorn and mix well to all kernels are coated.  Spread onto two cookie sheets and bake 1 hour at 250 F.  Stir every 15 minutes.
Cool completely.  Store in airtight containers.

Pumpkin Spice Caramel Corn wih Pecans

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