Admit it: No Halloween party would be complete without caramel corn. We turned to the caramel corn experts behind Brooklyn confectionery Butter & Scotch, Allison Kave and Keavy Blueher, and they offered us a pumpkin pie caramel corn recipe as a “treat” for kids and a tasty twist as a “trick” for grown-ups.
Ingredients (makes 6 bags)
- 1/4 cup coconut oil
- 1 cup popcorn
- 1/2 pound (2 sticks) unsalted butter
- 2 cups sugar
- 1/2cup light corn syrup
- 1/2 teaspoon baking soda
- 2 teaspoons salt
- 1/2 cup pumpkin seeds, toasted
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 2 teaspoons dried ground ginger
Pop the popcorn with the coconut oil in a popcorn machine or on the stove. Spread out the popcorn in a large rectangular baking dish and set aside.
Preheat the oven to 350 degrees Fahrenheit.
In a heavy-bottomed pot, melt the butter, sugar, and corn syrup over high heat. Stir well to combine, then heat until the sugar has caramelized. Remove from the heat and stir in the baking soda, salt, pumpkin seeds, and spices. Pour the hot caramel over the popcorn and, using heat-proof spatulas or spoons, toss the popcorn to coat.
Put the caramel corn in the oven for 10 minutes, then remove it and toss again. Return it to the oven and repeat the process two more times. Remove the caramel corn from the oven and spread it out on a sheet tray to cool and harden.
For a grownup “trick,” follow the same directions for Pumpkin Pie Caramel Corn, but substitute 1/4 cup bourbon, 2 teaspoons ground ginger, and 1/4 cup chopped pecans for pumpkin seeds and spices.