Ingredients
Scale
- 12 cups of popped popcorn (preferably freshly made)
- 1 cup unsalted butter
- 2 cups packed brown sugar
- ½ cup light corn syrup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Start by popping 12 cups of popcorn using your preferred method—air popper or stovetop. Set aside to cool while you make the caramel sauce.
- In a large saucepan, melt 1 cup of unsalted butter over medium heat. Add 2 cups of packed brown sugar, ½ cup of light corn syrup, and 1 teaspoon of salt. Stir continuously until the mixture comes to a gentle boil. Once boiling, allow it to cook for 4-5 minutes without stirring.
- Remove the saucepan from heat. Stir in 1 teaspoon of vanilla extract, 1 teaspoon of baking soda, 2 teaspoons of pumpkin pie spice, and 1 teaspoon of ground cinnamon. The mixture will foam up—this is normal and helps create that light, airy texture in your caramel coating.
- Immediately pour the hot caramel over the popcorn in a large mixing bowl. Use a spatula or wooden spoon to gently toss and coat all popcorn evenly with the caramel sauce.
- Preheat your oven to 250°F (120°C). Spread the coated popcorn onto a parchment-lined baking sheet. Bake for 45 minutes, stirring every 15 minutes to ensure even coating. Cool completely before breaking into clusters.
Notes
- Store in an airtight container at room temperature for up to two weeks for maximum freshness and crunch.
- For extra crispy caramel corn, include silica gel packets or store with a slice of bread to absorb moisture.
- Next-level variations include adding chopped pecans, candies, or drizzling with melted chocolate after cooling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Bake, Stove-top
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg