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Spiced Pumpkin Caramel Popcorn Clusters
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Course Snack
Cuisine American
Servings 4 people

Equipment

  • Large bowl
  • Medium saucepan
  • Baking sheet
  • Parchment paper

Ingredients
  

  • 10 cups popped popcorn
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

Instructions
 

  • Place the popped popcorn in a large bowl and set it aside.
  • In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, pumpkin puree, and salt until the mixture is smooth and bubbling.
  • Let the caramel cook for 3 minutes without stirring, then remove the pan from the heat.
  • Quickly stir in the vanilla extract, pumpkin pie spice, and baking soda. The mixture will foam slightly.
  • Pour the hot caramel over the popcorn and stir gently until all the kernels are coated.
  • Spread the coated popcorn onto a parchment-lined baking sheet and let it cool for 20 minutes so the clusters can set.

Notes

Break the cooled popcorn into clusters by hand rather than cutting it, which keeps the texture light. Store leftovers in an airtight container at room temperature for up to two days to prevent the caramel from softening. If the mixture feels too sticky while stirring, work in batches so every kernel gets coated evenly.
Course: Snack
Cuisine: American
Equipment: Large bowl, Medium saucepan, Baking sheet, Parchment paper