Treat yourself to a cozy autumn snack with homemade pumpkin spice caramel corn, made from gluten-free popcorn and drizzled with a rich, buttery glaze. The perfect blend of unsalted butter and coconut sugar creates a natural sweetness, while the addition of pumpkin pie spice infuses each bite with warm, festive flavors. A hint of pure vanilla extract and a touch of kosher salt elevate this classic treat, making it an irresistible combination of sweet and savory.
Pumpkin Spice Caramel Corn
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Ingredients
- 8 cups plain popped popcorn
- 1/4 cup unsalted butter
- 1/4 cup coconut sugar
- 1 tsp. pumpkin pie spice
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
Instructions
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Preheat oven to 300 degrees F. Line large baking sheet with parchment paper and grease with cooking spray.
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Place popcorn in large bowl.
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In medium saucepan, melt butter and coconut sugar until sugar is fully melted and mixture turns golden-brown. Stir in pumpkin pie spice, vanilla and salt.
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Pour butter mixture over popcorn in bowl and toss to fully coat popcorn in caramel.
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Spread popcorn into even layer on prepared baking sheet and bake for 10 to 15 minutes, until shiny. Stir popcorn halfway through.
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Remove from oven and let the popcorn cool to room temperature. It will become crisp as it cools.
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Serve or store in airtight container for up to one week.
Notes
Nutrition
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