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!
Pumpkin Spice Popcorn
- 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!