This recipe for Pumpkin Spice Candy Corn almost cost me my at-work friendships, y’all. With everyone trying to keep or improve their figures at the office, bringing in this Pumpkin Spice Candy Corn to share with the ladies, nearly resulted in me being pushed down the escalator. Ok, it wasn’t really that bad, but I did ruffle a few feathers! Sorry, ladies.
It’s not my fault really. I prepare so many recipes for the blog to share with you, Dear Reader; we cannot possibly eat everything ourselves, so sharing with others seems like the best solution. They need to have more will power; yes, that’s exactly what it is! Sorry, ladies.
But in their defense, who could resist this mouth-watering popcorn? I’m not sure I have ever met anyone who’s not a fan of the deep, warm flavours of pumpkin spice. And, very rare is the person who doesn’t like popcorn; am I right? Well, pair those things with crunchy almonds and pretzels, and resisting the temptation to eat handful after handful becomes quite a challenge. Sorry, ladies.
This recipe makes quite a large batch! Once all was said and done, I had two very large Ziploc bags full of Pumpkin Spice Candy Corn, and a medium-sized Tupperware container full as well. I brought one of the Ziploc bags to work with me to help me get rid of some of it. Should I bring the other bag too? Or dare I lead my work friends down the road to temptation again? Sorry, ladies.
I think I’ve apologized enough. Let’s get to the recipe for those of you who need this Pumpkin Spice Candy Corn in your mouth right now. No more apologies! By the way, you can find the recipe for the pumpkin spice blend I use right here!
- 1 cup popcorn, unpopped (should yield about 30-35 cups of popped corn)
- 2 cups brown sugar, firmly packed
- 2 tablespoons pumpkin spice
- 1 ½ cups salted butter
- 1 cup corn syrup
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 cups pretzels (whole or broken)
- 1 cup slivered almonds, unsalted
- Start by popping the corn. Use an air-popper if you have one. You don't want to add any oil or butter to the popcorn while popping it, so an air popper would work best. An alternative would be to use your microwave. You can buy microwavable plain popcorn in most grocery stores. Once the popcorn is ready, spread it onto two baking sheets to cool. Crumble over the pretzels and almonds.
- In a large sauce pan, on medium heat, bring to a boil the brown sugar, corn syrup, pumpkin spice, and butter. Swirl the pan to ensure the ingredients are mixing together and that the brown sugar is dissolving. Once the mixture comes to a boil, continue cooking for exactly two minutes. Remove the sauce pan from the heat and sit it into the kitchen sink. Add the baking soda and stir well with a wooden spoon. (I like to place the sauce pan in the sink just in case the addition of the baking soda results in some overflow - be careful, this caramel mixture is extremely hot!)
- Poor half of this mixture over the popcorn onto each baking sheet. Sprinkle with salt, and using metal tongs, toss gently to coat.
- Bake the mixture at 250 degrees for 1 hour. Remove the popcorn from the oven every 15 minutes, toss and place it back in the oven.
- Once done, remove from the oven and remove the popcorn from the baking sheet and try to keep the popcorn in a single layer on parchment paper that’s been spread out on a large table. Allow to cool completely at room temperature. This will not take too long; about 30 minutes is good.
- Once completely cooled, package or serve immediately!