Pumpkin Spice Caramel Corn {Gluten Free}

Pumpkin Spice Caramel Corn with pumpkin seeds and walnuts is the ultimate fall treat.

Pumpkin Spice Everything

It’s that time of year where pumpkin spice invades every dish we eat. From lattes to pies, nothing is without this yummy blend.

Since MOPs has started back, my little one and I have been hitting up Trader Joe’s on a weekly basis. I love their fresh veggies and I may have become slightly addicted to their cauliflower pizza. We have a great time. She drinks a billion little cups of juice and searches for the pink flamingo (she gets a lollipop if she finds it) and I browse all the yummy new treats.

This past trip I noticed in their wall of everything pumpkin that they had pumpkin spice caramel corn. I almost picked it up to check the ingredients and then decided not to bother. I could totally make it myself.

The thing is I actually never made caramel corn before, but I have made Popcorn Peanut Brittle so I figured, how hard can it be?

After burning the first batch, I quickly figured out the tricks to perfecting this ridiculously yummy treat. It’s so addictive. To keep from eating it all, I bagged it up into little bags and took it all to my husband’s job. Then made another batch, just to triple check the recipe!

Pumpkin Spice Caramel Corn

There are only a few ingredients to this pumpkin spice caramel corn. In addition to lots of pumpkin spice in the caramel mixture, the real trick is to toast the pumpkin seeds and walnuts in a little bit of pumpkin spice and butter, before adding them to the mixture.  Gives the perfect bite!

In addition to that little trick, I found that using my stock pot to make the caramel and to mix worked perfectly. It kept the caramel slightly warm so that it mixed easily. I added half the popcorn, mixed, added the nuts and pumpkin seeds, mixed and then added the rest of the popcorn and mixed. Everything coated perfectly.

Some caramel corn recipes call for baking soda. I tried it with and without and didn’t notice a difference, so I decided to leave it out.

Last, but not least, baking is optional. I find that it adds that extra little crunch, but I tried a batch without baking and it was still really yummy!

Be sure to store your pumpkin spice caramel corn in an airtight container to keep it from getting soft.

Can’t get enough pumpkin? Try this Pumpkin Spice Creamer and Pumpkin Spice Flan! If no bake is more your style, Texan Erin has this amazing No Bake White Chocolate Pumpkin Fudge.

Keto your thing? Try this Dairy-Free Keto Caramel Sauce from Cassidy’s Craveable Creations.

Halloween is right around the corner! Be sure to try some of these fun Halloween treats:

Spider Cookies from This Vivacious Life

Tombstone Brownies

Crispy Treat Pumpkins

Tell me- what is your favorite pumpkin flavored treat of the season? Let me know in the comments!

Happy Gluten Free Eating!

Print Recipe

4.36 from 17 votes

Pumpkin Spice Caramel Corn

Pumpkin Spice Caramel Corn with pumpkin seeds and walnuts is the ultimate fall treat. Crunchy and sweet, it's the perfect snack!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 10 servings

Ingredients

Toasted Pumpkin Seeds and Walnuts

• 1/4 cup roasted pumpkin seeds
• 1/2 cup chopped walnuts
• 1 Tablespoon melted butter
• 1/2 teaspoon pumpkin spice

Pumpkin Spice Caramel Corn

• 10 cups popped popcorn
• 1/2 cup butter
• 1 cup brown sugar
• 1/4 light corn syrup
• 3 teaspoons pumpkin spice
• 1/2 teaspoon salt
• 1 teaspoon vanilla

Instructions

Toasted Pumpkin Seeds and Walnuts

• Preheat Oven to 400 degrees.
• Combine pumpkin seeds, walnuts, pumpkin spice and melted butter together.
• Roast for 5 minutes.

Pumpkin Spice Caramel Corn

• Combine butter, salt, brown sugar, light corn syrup, pumpkin spice and vanilla in pot.
• Heat over medium heat, stirring, until butter is melted and combined.
• When mixture starts to bubble slightly, turn heat to low and allow to bubble for 4 minutes, without stirring.
• Turn heat off.
• Add half popcorn, stir.
• Add pumpkin seeds and nuts, stir.
• Add remaining popcorn, stir.
• Spread onto pan lined with parchment paper.
• Bake at 200 degrees for 30 minutes, stirring at the 15 minute mark.
• Allow to cool.
• Store in an airtight container.

Notes

Baking is optional, but will result in the hard, crunchy crust associate with caramel corn. Store in an airtight container or it will become soft.

Nutrition

Serving: 1g