Pumpkin Pie Spice White Chocolate Caramel Corn

pumpkin popcorn

Holy smokes. This stuff is good. Like, put on your fat pants no one is going to judge you if you eat it all by yourself good. I was a little nervous of this recipe considering I am not usually a fan of pumpkin pie spice but GUYS. MAKE THIS RECIPE TODAY.  Salty and sweet, crunchy and addictive and your house will smell amazing while the popcorn bakes. I can see this being made another time or 20 during the next few months.



Pumpkin Pie Spice White Chocolate Caramel Corn


  • 1/2 cup, unpopped popcorn kernals (10 cups popped)
  • 1/2 cup unsalted butter*
  • 1 cup packed light-brown sugar
  • 1/4 cup light corn syrup
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 5 oz chopped white chocolate or white chocolate chips


  • Preheat oven to 250 degrees. Pop popcorn into a very large bowl, remove any unpopped kernels. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, pumpkin pie spice and salt. Bring mixture to a boil and allow to boil 4 minutes without stirring. Remove from heat and add in vanilla and baking soda and stir mixture until it thick and glossy.
  • Pour half of caramel sauce over popcorn then toss several times, add remaining caramel sauce and toss popcorn until evenly coated. Spread popcorn onto a large rimmed cookie sheet and bake in pre-heated oven 1 hour, stirring popcorn every 15 minutes. Allow to cool completely.
  • In a microwave safe bowl, melt white chocolate on 50% power in 20 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate into a piping bag or ziploc bag, cut a very small tip from corner and drizzle popcorn with melted white chocolate, then allow to set at room temperature. Store in an airtight container at room temperature up to 1 week.
  • *Salted butter works fine too, just reduce the amount of salt to 1/4 tsp if using salted butter.
  • Recipe Management Powered by Zip Recipes Plugin


    *Recipe adapted from Cooking Classy

    Please like & share:

    Leave a Reply

    Your email address will not be published. Required fields are marked *