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Autumn Spiced Caramel Corn with Candy Drizzle
GHIRARDELLI CHOCOLATE10Ingredients
60Minutes
250Calories
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Ingredients
US|METRIC
16 SERVINGS
- 16 cups popped popcorn (about 1⁄2 cup unpopped kernels)
- 1 cup salted butter
- 1 cup light brown sugar (packed)
- 1/4 cup light corn syrup
- 2 Tbsp. molasses
- 1 Tbsp. pumpkin pie spice
- 1 tsp. pure vanilla extract
- 1/4 tsp. baking soda
- 3/4 cup chopped pecans (optional)
- 1 1/2 cups Ghirardelli Dark Melting Wafers
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Directions
- Preheat oven to 300° F. Line two large baking sheets with parchment paper; set aside. Pour popped popcorn into an extra large bowl.
- In a medium saucepan over medium-high heat, combine butter, brown sugar, corn syrup, molasses and pumpkin pie spice. Bring mixture to a boil. Boil for 4 minutes without stirring. Remove pan from heat and stir in vanilla and baking soda.
- Immediately pour caramel sauce over the popcorn and stir to evenly coat the popcorn. If desired, stir in pecans.
- Pour caramel corn onto prepared baking sheets and spread into an even layer with a rubber spatula. Bake in preheated oven for 30 minutes, stirring every 10 minutes.
- Allow caramel corn to cool completely. Melt Ghirardelli Dark Melting Wafers according to package directions and drizzle candy coating over cooled caramel corn. Allow candy coating to set and break caramel corn into pieces before serving.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol30mg10% |
Sodium110mg5% |
Potassium110mg3% |
Protein2g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber2g8% |
Sugars17g |
Vitamin A8% |
Vitamin C0% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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