For Dining Delights, I made Pumpkin Pie Spice
Caramel Corn for our residents. Fall is quickly approaching so what
better way to celebrate than with Pumpkin Pie Spice! The residents loved
the smell and the taste so much that we decided to
sell it in our café!
Ingredients
½ cup unpopped popcorn kernels (about 16 cups after popped)
1 cup salted butter
1 cup light brown sugar
1/3 cup light corn syrup
2 tsp Kosher Salt
2 tsp vanilla
3 tsp pumpkin pie spice
Preheat oven to 300.
Line a large baking sheet with parchment paper. Pop
the popcorn kernels, using an air popper, into a large bowl. In a small
saucepan melt the butter, brown sugar, corn syrup and 1 tsp of salt
together over medium heat. Bring to a 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 with the remaining 1 tsp of salt on top
and place in the oven. Bake for 30 minutes, stirring every 10 minutes.
Allow the popcorn to cool on a parchment lined counter.
Katie VanderStraaten
Dining Services Director
I NorthPointe Woods