Sunday, September 23, 2012
Pumpkin Spice Caramel-Corn
I am re-posting this recipe in case you missed it when I posted it before! I LOVE this stuff... and it's the perfect time of the year to make it!
This is the best carmel corn and it's really easy to make!! We devoured half of it while still warm!!! I have re-vamped this recipe to how I like it, twice as much sauce to about 12 cups popcorn. I love the stuff and it's a perfect snack for this time of year! Thanks for the recipe Jill!!
Pumpkin Pie Spice Caramel-Corn
12 cups popped popcorn (approximately, or 1 big bowl full)
1 cup butter
1 cup brown sugar
2 teaspoons pumpkin pie spice (see recipe below for pumpkin pie spice or you can use store bought)
1 teaspoon cinnamon
1 teaspoon vanilla
Dash of salt
Preheat oven to 300 degrees. Pop popcorn in an air popper or you can use microwave popcorn also. In a sauce pan melt butter and add sugar. Bring to a boil and cook for 1-2 minutes, stirring occasionally. Remove from heat and add pumpkin pie spice, cinnamon and vanilla. Pour over popcorn and stir to coat well. Dump popcorn into a cookie sheet and bake for 10 minutes. Then eat. Yummo!!
TIP: Do not make popcorn and then leave to do an errand. When you get back, kids will have eaten the entire bowl and you will have to make another batch if you want some :)
PUMPKIN PIE SPICE:
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
Mix all together in a small bowl.This is equivalent to 4 teaspoons of pumpkin pie spice.