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!
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