I’ve grown very particular about caramel popcorn-I only like it soft and completely saturated in caramel. I don’t have time for that crunchy stuff, or for not enough caramel! Adding pumpkin pie spice to my favorite caramel corn recipe just made sense…but if you’re not in the mood for the extra spice, this recipe is delicious without it!
Soft Pumpkin Caramel Popcorn
1 CUP Butter
1 CUP Corn Syrup (can be replaced with 1/2 CUP Honey)
3 Bags Popped Popcorn (or 1 CUP in a popper)
2 1/4 CUP Brown Sugar
1 CAN Sweetened Condensed Milk
Pumpkin Pie Spice
Stir together butter, corn syrup and brown sugar in a saucepan over med-high heat until warmed through. Take off heat, add sweetened condensed milk and stir until smooth. Add to bowl of popped popcorn, 1/2 cup at a time and gently stir. Sprinkle with pumpkin pie spice as liberally or sparingly as you please!
This is best eaten as soon as it cools enough to eat it!
EXPERT TIP: Be sure to separate and toss out any kernels you have left in your popped corn so they don’t incorporate with the caramel-your teeth will thank you!