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Caramel Pumpkin Spice Popcorn

This Caramel Pumpkin Spice Popcorn is an irresistible fall treat! Crunchy popcorn coated in rich caramel and aromatic spices will have you reaching for more.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Snack
Cuisine: American
Keyword: Easy, Fall, Vegan
Servings: 8 servings

Ingredients

  • 12 cups popcorn (about 2/3 cup kernels)
  • 1/2 cup coconut oil
  • 1 cup coconut sugar
  • 1/2 cup pure maple syrup
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract

Instructions

  • Start by popping your popcorn. If using a large pot, heat 1/2 cup of coconut oil over medium heat. Add a few kernels to test the oil; when they pop, add the remaining kernels. Cover the pot and shake it occasionally until the popping slows down. Measure out 12 cups of popped popcorn into a large mixing bowl.
  • In a medium saucepan, combine 1 cup of coconut sugar, 1/2 cup of pure maple syrup, and 1/2 teaspoon of kosher salt. Bring it to a boil over medium heat, stirring constantly. Once it reaches a boil, stop stirring and let it boil for about 4-5 minutes until it turns a deep amber color.
  • Remove the saucepan from the heat and carefully stir in 1 teaspoon of pumpkin pie spice and 1 teaspoon of pure vanilla extract. The mixture will bubble up, so be cautious. Next, add 1/2 teaspoon of baking soda. This will help the caramel become light and airy.
  • Pour the caramel sauce over the popped popcorn in the mixing bowl. Use a wooden spoon or spatula to gently fold the caramel into the popcorn, ensuring every piece is coated.
  • Preheat your oven to 250°F (120°C). Spread the caramel-coated popcorn onto a parchment-lined baking sheet in an even layer. Bake for 45 minutes, stirring every 15 minutes to ensure even coating and crunchiness.
  • Remove the popcorn from the oven and let it cool completely on the baking sheet. Once cooled, break it into clusters, and it’s ready to enjoy. Store any leftovers in an airtight container to keep it fresh!

Equipment

  • Large pot or popcorn maker
  • Large Mixing Bowl
  • Medium Saucepan
  • Wooden Spoon or Spatula
  • Parchment Paper
  • Baking Sheet

Notes

  • For a richer flavor, try using brown sugar instead of coconut sugar.
  • To prevent clumping, stir the popcorn while baking.
  • This treat can be stored in an airtight container for up to 1 week.