The perfect popcorn for fall! Easy to make Pumpkin Caramel Popcorn takes your popcorn to the next level. Flavored with pumpkin puree, pumpkin spice, maple syrup and caramel, it makes a sweet crunchy snack and sure to be a hit when movie night rolls around.
Pumpkin Spice Caramel Corn
I finally feel like it’s fall even though the temperature outside is hovering in the mid-80s. And when I feel like it’s fall I like to cook things that have pumpkin in them. I just love pumpkin, and when everyone else is getting tired of it around December, I am still wanting more. I love baking goodies like pumpkin pie , pumpkin doughnuts, and pumpkin spice cookies but also healthier fare like a rich hot pumpkin soup. Which, as an aside, if you haven’t tried Panera Bread’s Vegetarian Autumn Squash Soup you have missed a big bowl of deliciousness. OK, now I’m drooling just thinking about it!
So it is no surprise that today’s popcorn is pumpkin flavored. Right? I was inspired by the season, true, but also by the fact that I was lucky enough to win a fantastic popcorn prize during a giveaway by Susannah of feast and west and 14 other bloggers. I received a West Bend Professional Air Popper, that I have fallen in love with, along with 4 packages of Bob’s Red Mill White Corn Popcorn, which is some of the best I have ever had. We have had more popcorn in the last couple months than we had all of last year! That’s how good it is!
When Susannah wrote and told me I had won the Popcorn Party Giveaway I was super excited and couldn’t wait to get my prize and try it out. I started perusing the internet for different popcorn ideas and saw so many wonderful recipes, including Susannah’s own White Chocolate Raspberry Cheesecake Popcorn, that I couldn’t wait to come up with my own original flavor to share. And, yep, you guessed it, it was pumpkin!
One bite of this Pumpkin Spice Caramel Corn and you will think you are biting into a piece of pumpkin pie but one with a caramel flavor and a crunch. I have to warn you, it’s really addictive! I think I like the nuts in the mix as much as I like the popcorn. A great combo all the way around!
Check out how easy this addictive Pumpkin Caramel Popcorn is to make.
Start with popcorn. The popcorn can be homemade popped corn or a fresh bag from your local grocery store. I like the idea of the air popped corn because it is so much healthier and Bob’s Red Mill’s popcorn keeps it healthy as it is a non-GMO product with no added oils or salt.
- Place popped popcorn in a large bowl and combine with pecans.
- Toss with pumpkin pie spice and sea salt.
- In a small saucepan, combine butter, maple syrup and brown sugar. (I cut down on the sugar in the recipe and used pure maple syrup to give it that nice sweet touch.)
- Add pumpkin puree. Bring to a boil and boil for 3-4 minutes.
- It will look darker and syrupy when time is done.
- Pour over popcorn-nut mixture & toss well.
- Spray a baking sheet with nonstick spray then spread pumpkin caramel popcorn mixture into a single layer and bake.
All ready to eat whenever you want it. I love to eat this Pumpkin Spice Caramel Corn for a sweet fall snack or while watching my favorite movie. I like to serve mine in some metal cones that I bought lined with colorful napkins inside. Doesn’t it just look like fall? Enjoy!
More Snacks To Get You Through The Day
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PUMPKIN CARAMEL POPCORN
- 10 cups popped corn
- 1 1/2 cups pecans halved
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon fine sea salt or popcorn salt
- 1/2 cup butter
- 1/4 cup pure maple syrup
- 1/4 cup light brown sugar packed
- 1/4 cup pumpkin puree
- 1/2 teaspoon baking soda
- Preheat oven to 300 degrees. Spray a large rimmed cookie sheet with non-stick cooking spray.
- In a large bowl, combine the popped corn with pecans, pumpkin pie spice and salt. Mix well.
- In a small saucepan, combine butter, maple syrup and sugar. Add pumpkin puree and cook over medium heat until it comes to a boil, stirring constantly. Boil for 3 minutes.
- Stir in baking soda.
- Pour over popcorn mixture and stir to coat well.
- Spread out on prepared cookie sheet.
- Bake for 30 minutes, turning half way through.
- Remove from oven and place on wax paper or silicone mat to cool.
- Store in an airtight container or ziploc bag.
Original recipe was published on September 18, 2015. Photos and article have been updated.