Pumpkin Spice Caramel Corn

Adapted from: Annie’s Eats

1 cup popcorn kernels, unpopped

1 cup (2 sticks) butter

½ cup light corn syrup

2 cups brown sugar

1 tsp. salt

½ tsp. baking soda

1 tsp. vanilla extract

1 tsp. pumpkin spice

Pop popcorn using your favorite method. Place the popped popcorn in a very large bowl (or two bowls).

Preheat the oven to 250 degrees. Meanwhile, to make the caramel, melt the butter in a medium saucepan over medium heat. Once the butter is melted, mix in the corn syrup, brown sugar, and salt. Increase the heat to medium high and bring the mixture to a boil, stirring frequently.

Once the mixture reaches a boil, let the mixture continue to boil for 5 minutes - do not stir. Remove the caramel from the heat and slowly add the vanilla and baking soda. Be careful - the mixture will bubble and splatter if you add it too fast.

Pour the caramel over the popcorn and stir to combine. Spread the popcorn on 2 baking sheets covered with parchment paper. Bake for 40 minutes - stirring every 10 minutes. Allow the popcorn to cool completely before breaking apart for packaging.

Printed from SweetLessons.blogspot.com