Spiced Autumn Caramel Corn
Capture the essence of fall with this irresistible Spiced Autumn Caramel Corn recipe, a sweet and crunchy treat infused with the warm flavors of the season. Perfect for cozy snacking or holiday gifting, this delightful caramel corn features buttery-smooth caramel spiked with aromatic spices like cinnamon, nutmeg, and cloves for an unmistakable autumnal twist. With molten caramel coating every kernel, the popcorn is baked to golden perfection, resulting in a crisp, spiced snack that melts in your mouth. Ready in just over an hour, this recipe is as easy as it is delicious, making it a must-try for fall gatherings, movie nights, or any occasion that calls for a hint of seasonal indulgence.
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Recipe Information
Ingredients
- 10 cups Popped popcorn
- 1 cup Unsalted butter
- 1 cup Brown sugar, packed
- 0.25 cup Light corn syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
Place the popped popcorn into a large mixing bowl, ensuring there is enough room to toss it with the caramel later.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar, light corn syrup, and salt.
Bring the mixture to a boil, stirring constantly. Allow it to boil for 4-5 minutes without stirring to ensure the sugar fully dissolves and the caramel thickens slightly.
Remove the saucepan from heat and carefully stir in the vanilla extract, baking soda, cinnamon, nutmeg, and cloves. The mixture will bubble slightly—this is normal.
Quickly pour the spiced caramel mixture over the popcorn. Use a spatula or wooden spoon to gently toss the popcorn, ensuring every piece is evenly coated.
Spread the caramel-coated popcorn evenly onto the prepared baking sheet.
Bake the popcorn in the preheated oven for 1 hour, stirring every 15 minutes to ensure even coating and baking.
Once baked, remove the popcorn from the oven and allow it to cool completely on the baking sheet. The popcorn will crisp up as it cools.
Break the cooled caramel corn into clusters and serve. Store any leftovers in an airtight container for up to one week.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 298.1 g | 108% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 239.0 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
