Prep 5 mins
Cook 20 mins
A sweet & spicy treat that's great for the holidays! The heat of the cayenne plays off the pumpkin pie spices beautifully and helps to cut through some of the sweetness from the caramel. Also, try this recipe when you're in the mood for caramel corn in a hurry - it doesn't require the usual hour of baking time.
- 3 -4 quarts popped popcorn
- 1 cup pecan halves
- 3⁄4 teaspoon baking soda
- 1⁄8-1⁄4 teaspoon cayenne pepper, to taste
- 1⁄4-1⁄2 teaspoon pumpkin pie spice, to taste
- 1 1⁄2 cups sugar
- 1 1⁄2 tablespoons unsalted butter
- 1 tablespoon kosher salt, less if using table salt
- 1⁄4 teaspoon vanilla extract
- Mist a large bowl with cooking spray, pour in the popcorn and sprinkle the pecan halves across the top. Set aside.
- In a small bowl, whisk together the baking soda, cayenne pepper and pumpkin pie spice.
- In a medium saucepan, mix together the sugar, butter, salt and 1/4 cup of water. Cook over high heat without stirring for 10-14 minutes, until the mixture becomes a light golden-yellow caramel.
- Remove from the heat and stir in the vanilla extract. Next, carefully whisk in the baking-soda mixture.
- Pour the caramel mixture over the popcorn & quickly toss the caramel and popcorn together until the popcorn is evenly coated.
- Spread the popcorn onto two large baking sheets, break apart any large clumps, and allow to cool to room temperature.
I cut down on the cayenne for my kids but otherwise great recipe!