This basic Pumpkin Pie Spice Caramel Corn is insane addictive… .crunchy, sweet and prepared with the ideal measure of Pumpkin Pie Spice and salt. Let the fall nibbling start!
I realize I know, it's initial. It's scarcely just September and I'm revealing the pumpkin. Be that as it may, Starbucks has their PSL accessible, so I am expecting you folks are all in it to win it with pumpkin this year. I held out long enough. Furthermore, I truly needed to give this formula to you right off the bat in the season since it will give you most extreme eating opportunity. Since companions, this popcorn is LEGIT.
It's so super flavorful that you will give yourself a stomachache and a depression and be cheerful about it. It's great to such an extent that you'll make it again in the wake of eating the whole bunch yourself and swearing that you will never eat again.
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Ingredients:
- ½ cup unpopped popcorn kernels (about 16 cups popped corn)
- 1 cup salted butter
- 1 cup light brown sugar
- 1/3 cup light corn syrup
- 2 tsp kosher or sea salt, divided
- 2 teaspoons vanilla
- 3 teaspoons pumpkin pie spice
Instructions:
- Preheat oven to 300°
- Line a large baking sheet with parchment paper or a silicone mat and set this aside.
- Pop popcorn kernels using air popper into a large bowl.
- In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
- Remove from the heat and stir in the vanilla and pumpkin pie spice.
- Pour the caramel mixture over the popcorn and stir to coat evenly.
- Pour the popcorn into the lined pan, sprinkle remaining 1 teaspoon salt on top and place in oven. Bake for 30 minutes, stirring every 10 minutes.
- Allow the popcorn to cool on a parchment lined counter.
For more detail : bit.ly/2MQRmCv
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