Pumpkin Spice Caramel Corn Recipe | Yummly

Pumpkin Spice Caramel Corn

KITCHENAID
10Ingredients
90Minutes
1560Calories
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Ingredients

US|METRIC
  • 12 cups popcorn (popped plain)
  • 1/2 pound unsalted butter
  • 2 cups light brown sugar (packed)
  • 1 teaspoon salt
  • 1/2 cup light corn syrup
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 1/2 cups walnut halves
  • 1 1/2 cups pumpkin seeds (raw shelled, pepitas)
  • 1 teaspoon pumpkin pie spice
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    Directions

    1. Place popcorn in a large shallow roasting pan in one layer, or use two 9-by-13-inch pans; set aside.
    2. Melt the butter in a large heavy saucepan over low heat. Stir in the brown sugar, salt, and corn syrup. Bring to a boil, stirring constantly. Insert a candy thermometer into pan, without the tip touching the bottom of pan. Boil mixture slowly, without stirring, until the temperature reaches the soft crack stage, about 285 degrees. This could take at least 45 minutes, but watch thermometer temperature carefully. Meanwhile, pre-heat oven to 250 degrees.
    3. When the temperature of the mixture is reached, immediately remove from heat and stir in the soda and vanilla. This will cause the mixture to briefly foam up.
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    NutritionView More

    1560Calories
    Sodium34% DV820mg
    Fat146% DV95g
    Protein45% DV23g
    Carbs56% DV169g
    Fiber36% DV9g
    Calories1560Calories from Fat860
    % DAILY VALUE
    Total Fat95g146%
    Saturated Fat36g180%
    Trans Fat
    Cholesterol120mg40%
    Sodium820mg34%
    Potassium790mg23%
    Protein23g45%
    Calories from Fat860
    % DAILY VALUE
    Total Carbohydrate169g56%
    Dietary Fiber9g36%
    Sugars120g240%
    Vitamin A30%
    Vitamin C2%
    Calcium15%
    Iron40%

    * 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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