
How To Make Pumpkin Pie Spice Popcorn with White Chocolate
Give classic snacks an uprade with this pumpkin pie spice popcorn recipe. It’s tossed with spiced caramel and topped with a drizzle of white chocolate.
Serves:
Ingredients
- ½cuppopcorn kernels,(10 cups popped)
- ½cupunsalted butter
- 1cuplight brown sugar,packed
- ¼cuplight corn syrup
- 1½tspground cinnamon
- ¾tspground nutmeg
- ¾tspground ginger
- ¼tspground cloves
- ½tspsalt
- 1tspvanilla extract
- ¼tspbaking soda
- 5ozwhite chocolate,chopped, or white chocolate chips
Instructions
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Preheat oven to 250 degrees F. Pop popcorn into a very large bowl, remove any unpopped kernals.
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Melt butter in a medium saucepan over medium heat.
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Stir in brown sugar, corn syrup, cinnamon, nutmeg, ginger, cloves, and salt. Bring mixture to a boil and allow to boil for 4 minutes without stirring.
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Remove from heat and add in vanilla and baking soda and stir the mixture until it thick and glossy.
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Pour half of the caramel sauce over popcorn then toss several times, add remaining caramel sauce, and toss popcorn until evenly coated.
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Spread popcorn onto a large rimmed cookie sheet and bake in preheated oven for 1 hour, stirring popcorn every 15 minutes.
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Allow to cool completely, then in a microwave-safe bowl, melt white chocolate on 50% power in 20-second intervals, stirring after each interval until melted and smooth.
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Pour melted white chocolate into a piping bag or Ziploc bag, cut a very small tip from the corner, and drizzle popcorn with melted white chocolate. Allow to set at room temperature.
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Store in an airtight container at room temperature for up to 1 week.
Nutrition
- Calories: 263.14kcal
- Fat: 14.11g
- Saturated Fat: 8.67g
- Trans Fat: 0.37g
- Monounsaturated Fat: 3.74g
- Polyunsaturated Fat: 0.64g
- Carbohydrates: 34.19g
- Fiber: 1.07g
- Sugar: 29.11g
- Protein: 1.64g
- Cholesterol: 27.38mg
- Sodium: 129.83mg
- Calcium: 49.16mg
- Potassium: 84.29mg
- Iron: 0.39mg
- Vitamin A: 78.98µg
- Vitamin C: 0.09mg
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