Pumpkin Spice Caramel Corn

SWEETEN AND SPICE UP THE SEASON

Cozy up to this irresistible treat. Coated in a warm blend of caramel and pumpkin spice, it’s a cool weather treat everyone at the party will enjoy as a savory snack.

Ingredients:

Pumpkin Spice Extract Ingredients:

  • ½ c. pumpkin puree
  • 5 cloves
  • 3 cinnamon sticks
  • 2 star anise
  • 2 (2-inch) ginger pieces, peeled and smashed
  • 1 ½ c. 120-proof EVERCLEAR®

Caramel Corn Ingredients:

  • ¼ c. popcorn kernels
  • 2 tbsp. neutral high-temp oil, (vegetable)
  • ½ c. EVERCLEAR Pumpkin Spice Extract
  • ½ c. (8oz.) unsalted butter
  • ½ c. (100g) granulated sugar
  • 2 tbsp. honey or agave
  • ½ tbsp. molasses
  • ¼ tsp. kosher salt
  • ¼ tsp. baking soda

Instructions:

Pumpkin Spice Extract:

  1. Combine ingredients in a 16oz. mason jar with a lid.
  2. Shake daily and let sit in a cool dark place for up to a week.
  3. Stain the finished extract through a cheesecloth lined sieve. Bottle for later use.

Caramel Corn:

  1. Preheat the oven to 250°F and line a regular sheet pan with parchment paper.
  2. In a heavy bottom pot, add the vegetable oil and one corn kernel.
  3. Heat on medium with the lid on until the kernel pops.
  4. Remove the piece of popcorn and add the rest of the kernels to the hot oil.
  5. Put the lid on and gently move the pan back and forth every minute to prevent the kernels from burning on the bottom. When the pops slow to one every three or four seconds, turn off the heat and set the pot aside.
  6. In a 4-qt. saucepan, add the extract, butter, sugar, agave, molasses, and salt.
  7. Heat on medium, using a high-temp rubber spatula to stir the ingredients together.
  8. Cook while stirring until the caramel reaches 240°F on a candy thermometer.
  9. Add the baking soda, stirring quickly, then pour over the popcorn in the pot. Use the spatula to stir the popcorn, coating all of the kernels in caramel.
  10. Spread the caramel popcorn in an even layer on the prepared pan and bake for an hour, stirring every 15 minutes to ensure even baking.
  11. Remove from the oven, let cool completely before packaging in cellophane bags and placing in tins.
  12. Tie a red ribbon around the tin and serve to your favorite pumpkin-spice-loving sweet tooth.
Created By: Vanessa Marigold