Every time I walk into Trader Joe’s, I feel like a kid in a candy store. This is especially true around Halloween and Thanksgiving when the store rolls out its pumpkin goodies. Pumpkin toaster pastries, pumpkin cream cheese, and (my personal favorite) pumpkin butter! While pumpkin butter is incredibly yummy slathered on pumpkin muffins, I thought it would be fun to find more creative pumpkin recipes for this jar of awesomeness…
…thus, Pumpkin Pie Spice Caramel Corn with Raisins and Walnuts was created. It’s crunchy and delightfully sweet popcorn recipe. The subtle pumpkin flavor blends wonderfully with the raisins and walnuts. I feel like this is the closest thing to holding Thanksgiving in your hand 🙂
Plus, this pumpkin caramel corn makes a great gift! Just tie it up in a cellophane bag with some pretty ribbon and voila. You have a fun way to show your teachers, neighbors, and friends that you appreciate them.
Whether you serve up this pumpkin caramel corn at a Halloween bash, Thanksgiving dinner, or a simple movie night, I hope it adds some extra sweetness to your special moments.
- 7-8 cups popped popcorn (1/4 cup kernels yields this amount)
- 1/3 cup raisins
- 1/3 cup walnuts
- ¾ cup brown sugar
- 6 Tablespoons butter, extra for greasing pan
- 3 Tablespoons corn syrup
- 2 Tablespoons Pumpkin Butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon baking soda
- Preheat the oven to 250 degrees Fahrenheit. Grease a 9x13 baking pan with butter. Add the popped popcorn, raisins, and walnuts to the pan.
- In a medium saucepan over medium heat, stir together the brown sugar, butter, corn syrup, pumpkin butter, and salt. Continue stirring until the mixture reaches a boil. Allow the caramel to boil, without stirring, for 4 minutes.
- Remove from the stove. Stir in the vanilla extract and pumpkin pie spice. Thoroughly mix in the baking soda (the caramel will nearly double in volume). Quickly pour the caramel over the popcorn, raisins, and walnuts. Stir with a nonstick spatula, coating as much of the popcorn as possible.
- Bake for 1 hour. Every 15 minutes, take the pan out of the oven to stir the popcorn. Make sure you incorporate any caramel that has dripped to the bottom of the pan.
- When the hour is up, spread the caramel corn over a baking sheet or wire rack lined with wax paper. Once the caramel corn is completely cool, store the popcorn in zip-top bags or airtight containers at room temperature. The caramel corn will stay crunchy for a few days, but I guarantee it won’t last that long!