Hi, Deb here again from Cooking on the Front Burner sharing your new favorite fall snack! Yep, I say favorite because we could not stop eating this stuff! It’s addicting and so good! You’ll be wanting to make a batch of this Pumpkin Spice Popcorn and oh, did I mention it is drizzled with white chocolate!
- 1/2 cup unpopped poprcorn (popped and unpopped kernals removed)
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1/2 cup light brown sugar (packed)
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
- 2 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1/3 cup white chocolate chips
- 1 tablespoon shortening
- Place the popped popcorn in a large bowl and set aside. Preheat your oven to 250 degrees F.
- In a medium saucepan, melt the butter over medium heat then add in corn syrup, brown sugar, sugar, salt and spice. Turn the heat to med-high and bring to boil - stirring constantly. When mixture boils, let it boil for 5 minutes but stop stirring.
- Remove from heat and add baking soda and extract. Pour caramel over popcorn and toss with big spoons.
- Spread the popcorn on a large baking sheet that has been lined with parchment paper. Bake for 60 minutes and stir every 15 minutes. Remove from oven and cool completely.
- Melt chips with shortening then drizzle over cooled popcorn and let set up - break apart if needed.
I love caramel popcorn and true story – back in the day when I was in college I worked at a place called Karmel Korn where we made batches of it in these big copper kettles. I always smelled so sweet – ha! I like this recipe because you can make at home and don’t need to clean out those big kettles! Feel free to double the recipe and use 2 bowls to coat popcorn and use 2 cookies sheets.
So when will you be making a batch?? Let me know how it turns out!