Introduction

Enjoy the cozy flavors of fall with this Pumpkin Spice Caramel Popcorn. Sweet, crunchy, and lightly spiced, it’s the perfect snack for movie nights or gatherings. The addition of roasted pumpkin seeds adds a delightful crunch and a seasonal touch.

A textured grey bowl filled with bright orange popcorn coated in a glossy spice mix, scattered with dark green pumpkin seeds, sits on a white marbled surface; in the background, a blurred orange pumpkin adds a warm fall touch, with a few popcorn pieces scattered around the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 cups popped popcorn
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup corn syrup
1/2 tsp pumpkin spice
1/2 cup roasted pumpkin seeds

Instructions

Step 1: Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
Step 2: In a saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and pumpkin spice. Bring the mixture to a boil, stirring constantly to prevent burning.
Step 3: Remove the saucepan from heat once boiling. Immediately pour the caramel mixture over the popped popcorn and stir well to coat all the kernels evenly.
Step 4: Spread the coated popcorn evenly onto the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes to ensure even caramelization.
Step 5: Remove the popcorn from the oven and sprinkle the roasted pumpkin seeds on top. Let it cool completely before serving to allow the caramel to set.

Tips & Variations

For extra crunch, use a mix of pumpkin seeds and chopped pecans or walnuts.
Adjust the amount of pumpkin spice to suit your taste, starting with 1/2 teaspoon and increasing if desired.
If you prefer a milder sweetness, reduce the brown sugar slightly or substitute with coconut sugar for a deeper flavor.

Storage

Store the cooled popcorn in an airtight container at room temperature to keep it crisp. It will stay fresh for up to one week. If it softens, re-crisp by spreading it on a baking sheet and warming in a low oven for a few minutes.

How to Serve

A white bowl filled with many pieces of orange-coated popcorn mixed with dark green pumpkin seeds, the popcorn has a shiny, slightly sticky texture with some white parts visible beneath the coating. The bowl sits on a white marbled surface, and in the blurred background, there is an orange pumpkin adding a soft autumn feel. Some pieces of popcorn are scattered around the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use microwave popcorn for this recipe?

Yes, microwave popcorn works well as long as it is plain or lightly salted without added butter or flavorings. Avoid varieties with extra seasoning to let the caramel and pumpkin spice shine.

How do I roast pumpkin seeds at home?

Rinse and dry raw pumpkin seeds, toss with a little oil and salt if desired, then spread on a baking sheet. Roast at 300°F (150°C) for about 20 minutes, stirring occasionally, until golden and crisp.

Pumpkin Spice Caramel Popcorn Recipe

Print Recipe

★★★★★

4.4 from 97 reviews

This Pumpkin Spice Caramel Popcorn is a deliciously festive treat combining crispy popped popcorn with a rich pumpkin-spiced caramel coating and crunchy roasted pumpkin seeds. Perfect for autumn snacking or holiday gatherings, this recipe offers a sweet and spicy twist on classic caramel popcorn.

Author: zara
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: About 10 cups 1x
Category: Snack
Method: Baking
Cuisine: American

Ingredients

Scale

Popcorn & Nuts

10 cups popped popcorn
1/2 cup roasted pumpkin seeds

Caramel Sauce

1/2 cup unsalted butter
1 cup brown sugar
1/4 cup corn syrup
1/2 tsp pumpkin spice

Instructions

Preheat the Oven: Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper to prevent sticking.
Make the Caramel Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar, corn syrup, and pumpkin spice, then bring the mixture to a boil while stirring constantly to ensure it combines smoothly and doesn’t burn.
Coat the Popcorn: Remove the caramel sauce from heat. Immediately pour the caramel mixture over the popped popcorn and use a spatula or large spoon to carefully stir and evenly coat all the popcorn with the caramel.
Bake the Popcorn: Spread the caramel-coated popcorn in an even layer on the prepared baking sheet. Bake in the preheated oven for 45 minutes, stirring every 15 minutes to make sure the caramel evenly coats the popcorn and prevents clumping.
Add Pumpkin Seeds: Once baking is complete, remove the popcorn from the oven and sprinkle the roasted pumpkin seeds evenly over the popcorn, gently mixing them in.
Cool and Serve: Allow the popcorn to cool completely on the baking sheet. As it cools, the caramel will set to create a crunchy, flavorful coating. Once cooled, break into clusters if needed and serve.

Notes

Use fresh popped popcorn for best texture and taste; avoid microwave popcorn with seasoning for this recipe.
Stir gently when mixing caramel to prevent crushing the popcorn.
For an extra crunch, you can toast the pumpkin seeds yourself before adding.
Store leftover popcorn in an airtight container at room temperature to maintain crispiness for up to 5 days.
Adjust pumpkin spice amount to taste; you can add cinnamon, nutmeg, or cloves separately if desired.

Keywords: Pumpkin Spice Caramel Popcorn, Fall snack, caramel popcorn, pumpkin seeds, autumn recipe