If there’s an autumn treat that’s guaranteed to steal the spotlight at every gathering, it’s Pumpkin Spice Caramel Popcorn. Sweet, buttery, wonderfully crunchy, and infused with all the cozy spices of the season, this crowd-pleasing snack is perfect for parties, gifts, or curling up with your favorite book. Every bite delivers a crackly, cinnamon-kissed caramel crunch that screams fall comfort, and once you make it at home, you’ll never go back to store-bought versions. Bonus: it’s shockingly easy to whip up, making you the official snack hero of pumpkin spice season.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Pumpkin Spice Caramel Popcorn lies in its surprisingly simple list of pantry staples. Each ingredient is chosen to create the perfect balance of taste, texture, and autumnal charm that makes this treat irresistible.
- 10 cups plain air-popped popcorn: Start with fresh, unsalted popcorn for the ideal crunchy base that soaks up all the luscious caramel.
- ½ cup unsalted butter: Butter delivers that decadent, rich flavor – use unsalted so you control the saltiness.
- 1 cup packed brown sugar: Brown sugar caramelizes into a deep, toasty sweetness that forms the base of your scrumptious caramel coating.
- ¼ cup light corn syrup: This keeps the caramel saucy, smooth, and prevents sugar crystallizing for perfectly glossy popcorn clusters.
- ½ teaspoon salt: Just a touch cuts through the sweetness and brings all the flavors into balance.
- 1 teaspoon pumpkin pie spice: Here’s where the warm, signature “pumpkin spice” flavor shines—totally worth seeking out if you don’t already have it handy.
- ½ teaspoon cinnamon: Cinnamon deepens the spice profile, giving the popcorn that classic fall flavor.
- ¼ teaspoon baking soda: This makes the caramel a bit lighter and helps it set to a crisp, airy texture.
- 1 teaspoon vanilla extract: Vanilla rounds out and heightens all the buttery, spicy notes for a true bakery treat finish.
How to Make Pumpkin Spice Caramel Popcorn
Step 1: Prep the Popcorn and Pan
Begin by preheating your oven to 250°F and lining a large baking sheet with parchment paper. Pop your popcorn and place it in a huge mixing bowl—give it a gentle shake to remove any unpopped kernels. This step ensures every piece is ready to be swaddled in caramel goodness and makes cleanup a total breeze.
Step 2: Make the Caramel Sauce
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Keep stirring as the mixture comes together and starts to bubble. Once it hits a boil, stop stirring and let it simmer away for 4–5 minutes. You want a steady, foamy boil—that’s when the caramel gains its gorgeous color and flavor.
Step 3: Add Spices and Finish Caramel
Take the pan off the heat and immediately stir in pumpkin pie spice, cinnamon, baking soda, and vanilla extract. Be ready—the mixture will foam and lighten as the baking soda works its magic. This is how you get that crisp-yet-light texture Pepperidge Farm wishes they could copy!
Step 4: Coat the Popcorn
Without delay, pour your warm caramel over the bowl of popcorn. Using a big spatula, gently toss and turn until each fluffy piece is evenly coated. If you’re adding nuts or pumpkin seeds, now’s the moment—they’ll stick perfectly as the caramel envelops the popcorn.
Step 5: Bake and Crisp
Spread your caramel-coated popcorn out onto the prepared baking sheet in an even layer. Bake for 45 minutes, taking it out every 15 minutes for a gentle toss. This slow bake is key to that signature snappy, crunchy finish and helps the caramel set without burning.
Step 6: Cool and Break Into Clusters
Once baked, remove the baking sheet and let your Pumpkin Spice Caramel Popcorn cool completely. As it cools, the caramel hardens to the perfect crispiness. When it’s set, break it into tempting clusters—resist the urge to eat it all at once (if you can)!
How to Serve Pumpkin Spice Caramel Popcorn
Garnishes
For a special flourish, try dusting freshly broken clusters with a little extra pumpkin pie spice or a sprinkle of flaky sea salt. Chopped toasted pecans or pumpkin seeds also make delicious, crunchy toppers for a more gourmet snack.
Side Dishes
This popcorn absolutely shines alongside a cozy mug of hot apple cider or a pumpkin spice latte. It also pairs beautifully with a simple cheese platter—the sweet-and-savory combination is unexpected and irresistible.
Creative Ways to Present
Wrap portions in cellophane bags tied with autumn ribbon for adorable holiday favors, or heap it into a pretty glass jar for a homemade gift. Serving in a giant bowl with mini scoops at your next movie night instantly elevates the evening, while individual cupcake liners make perfect party bites.
Make Ahead and Storage
Storing Leftovers
Store cooled Pumpkin Spice Caramel Popcorn in an airtight container at room temperature for up to one week. Just make sure it’s fully set and separated into clusters before sealing, so you keep that essential crunch.
Freezing
If you want to make your popcorn well in advance, you can actually freeze it! Place cool, fully set clusters in a freezer-safe container with a tight-fitting lid. It will keep well for up to two months—just thaw at room temperature before serving.
Reheating
While this snack is best fresh, you can restore lost crunch by spreading the popcorn on a baking sheet and popping it into a 250°F oven for 5 to 10 minutes. Let it cool before eating—it’ll crisp up again beautifully.
FAQs
Can I use microwave or stovetop popcorn instead of air-popped?
Absolutely! Just choose a variety without added butter or flavoring, as you want a blank canvas for the caramel and spices to shine. If using bagged popcorn, make sure to sift out unpopped kernels before coating.
Can I make Pumpkin Spice Caramel Popcorn without corn syrup?
Light corn syrup prevents sugar crystallization for the smoothest caramel, but you can substitute with honey or maple syrup for a slightly different texture and flavor—just keep an eye on the caramel during boiling, as it may darken a little faster.
What’s the best way to avoid sticky or soggy popcorn?
The slow bake step is the secret! Baking the coated popcorn at a low temperature dries out the caramel and ensures every bite is crisp, not sticky. Don’t skip the stirring every 15 minutes—it really helps distribute heat and caramel evenly.
Can I double the recipe for a crowd?
Definitely! Just use two large baking sheets and rotate them halfway through baking to make sure everything cooks evenly. Pumpkin Spice Caramel Popcorn is always a runaway hit, so making extra is rarely a bad idea.
Is Pumpkin Spice Caramel Popcorn gluten free?
If you use certified gluten-free popcorn and store-bought spices that are gluten free, this recipe fits a gluten-free lifestyle. Double-check ingredients to be sure, especially if serving those with allergies or sensitivities.
Final Thoughts
Pumpkin Spice Caramel Popcorn is pure autumn magic—crunchy, buttery, and packed with the cozy warmth of fall spices. It’s shockingly simple, always impressive, and seriously hard to stop munching. Treat yourself and your loved ones to a batch this season; you’re going to want to make it again and again!
Print
Pumpkin Spice Caramel Popcorn Recipe
- Total Time: 1 hour
- Yield: 10 cups 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of pumpkin spice and caramel with this irresistible Pumpkin Spice Caramel Popcorn recipe. It’s a delightful treat that captures the essence of fall in every crunchy bite.
Ingredients
Popcorn:
- 10 cups plain air-popped popcorn
Caramel:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup light corn syrup
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat oven to 250°F and line a large baking sheet with parchment paper.
- Mix popcorn: Place popcorn in a large mixing bowl.
- Prepare caramel: In a saucepan, melt butter, then add brown sugar, corn syrup, and salt. Boil without stirring for 4–5 minutes.
- Add spices: Remove from heat and stir in pumpkin pie spice, cinnamon, baking soda, and vanilla.
- Coat popcorn: Pour caramel over popcorn, toss gently to coat.
- Bake: Spread popcorn on baking sheet, bake for 45 minutes, stirring every 15 minutes.
- Cool and serve: Cool completely to allow caramel to crisp. Break into clusters before serving.
Notes
- For extra crunch and flavor, add 1 cup toasted pecans or pumpkin seeds when mixing caramel with popcorn.
- Store cooled popcorn in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 25 g
- Sodium: 170 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
