06 November 2011

chocolate pumpkin spice caramel corn

a few weeks ago I hosted a halloween party playdate.  I had found a recipe for pumpkin spice caramel corn that sounded truly amazing, but it called for pumpkin spice hershey kisses.  Now one, I have never heard of such a thing.  And two, there is no way I could go somewhere to see if I could find them thanks to our lovely middle-of-nowhere-location (I have left town since then, and still have been unable to find them... I don't think they really exisit).

On the website that I had found this recipe there was also a chocolate caramel corn.  Which looked and sounded amazing.  But, I was sold on the pumpkin spice idea (since it was a halloween party and all... it needed pumpking SOMETHING).

And then I decided to create my own.  Lo and behold. 

Chocolate Pumpkin Spice Caramel Corn.

(yes, yes, you're welcome)

1 batch of perfect popcorn
1 cup. nuts (if desired)
1/2 c. semi-sweet chocolate chips
6 tablespoons butter
3/4 cup packed brown sugar
1/3 cup light corn syrup
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice

1. Preheat oven to 250 degrees F.  Place popped popcorn and nuts on large rimmed parchment paper lined cookie sheet (or that has been lightly sprayed with non stick cooking spray).

2. Place remaining ingredients in a medium saucepan over medium heat.  Stir constantly until  mixture comes to a light boil (once the ingredients have been melted together I usually taste it.  Some days I feel a little more pumpkin spice is neccesary).  Remove from heat and pour evenly over popcorn and nuts.  Gently stir to coat mixture evenly over popcorn.  Bake in oven for 30 minutes.  Stirring after the first 15 minutes. 

3. Remove from oven and cool.  (If you have used parchment paper you can just slid it off the pan onto the counter to cool.  If you just sprayed your cookie sheet, lay parchement paper or wax paper on the counter and pour popcorn onto it cool).  Break into pieces and stuff your face enjoy!

No comments:

Post a Comment