Pumpkin Spice Caramel Corn

• Vegetarian
• Gluten free

• Condiments

  • 1/3 cup Corn syrup, light

• Baking & Spices

  • 1 cup Brown sugar, light
  • 2 tsp Kosher or sea salt
  • 3 tsp Pumpkin pie spice
  • 2 tsp Vanilla

• Snacks

  • 1/2 cup Unpopped popcorn

• Dairy

  • 1 cup Butter, salted

Found on cookiesandcups.com

Ingredients

• ½ cup unpopped popcorn kernels (about 16 cups popped corn)
• 1 cup salted butter
• 1 cup light brown sugar
• ⅓ cup light corn syrup
• 2 tsp kosher or sea salt, divided
• 2 teaspoons vanilla
• 3 teaspoons pumpkin pie spice

Directions

• Preheat oven to 300°
• Line a large baking sheet with parchment paper or a silicone mat and set this aside.
• Pop popcorn kernels using air popper into a large bowl.
• In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
• Remove from the heat and stir in the vanilla and pumpkin pie spice.
• Pour the caramel mixture over the popcorn and stir to coat evenly.
• Pour the popcorn into the lined pan, sprinkle remaining 1 teaspoon salt on top and place in oven. Bake for 30 minutes, stirring every 10 minutes.
• Allow the popcorn to cool on a parchment lined counter.