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Maple Spice Caramel Corn
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Maple Spice Caramel Corn

By October 14, 2022December 27th, 2022No Comments

Maple Spice Caramel Corn

Maple Spice Caramel Corn is coated with a maple syrup-based caramel, baked until perfectly crunchy, then drizzled with melted chocolate.
Pro Tip
The popcorn needs to be placed in a bowl large enough to fit all of the popcorn with room to stir in the caramel (step #1). I use the top of a plastic cake carrier.

The hot caramel sauce will foam and bubble up when the baking soda is added (step #3) so be sure to use a sauce pan that is large enough to prevent boiling over.
Maple spice caramel boiling in a saucepan.

To make the caramel sauce, melt together brown sugar, maple syrup, butter, and salt. Stir constantly over medium-high heat until the mixture is boiling then stop stirring, reduce heat to medium, and allow the caramel to boil for 5 minutes. 

Pouring maple spice caramel over popcorn in plastic bowl.

Remove the caramel sauce from the heat and carefully stir in baking soda, maple extract, and pumpkin pie spice then pour all over the popped popcorn. Stir until the popcorn is well coated then pour out onto a baking pan lined with foil and bake for 1 hour, stirring every 15 minutes.

Maple spice caramel corn drizzled with white chocolate.

Once the popcorn has cooled completely, drizzle with melted chocolate or candy melts (I used cheesecake flavored candy melts). Chill for 3 minutes to slightly harden the chocolate or candy then stir the popcorn and drizzle again.

Maple spice caramel corn in a paper cup.

This sweet, salty, and spicy caramel corn is perfect for fall snacking or dividing into treat bags and gifting.

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Maple Spice Caramel Corn
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Maple Spice Caramel Corn

Yield

12

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

30

minutes

Popcorn coated with a maple syrup-based caramel, baked until perfectly crunchy, then drizzled with melted chocolate.

Ingredients

  • 12 cups air popped popcorn (about 1/3 cup unpopped)

  • 1/2 cup (8 tablespoons) butter, sliced

  • 1 cup brown sugar

  • 1/4 cup maple syrup

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1 teaspoon maple or vanilla extract

  • 1 1/2 teaspoons pumpkin pie spice

  • 1/2 cup candy melts or chocolate melting wafers

Directions

  • Preheat oven to 250 F. Line a baking pan with foil and place popcorn in a large bowl.
  • In a medium saucepan, combine butter, brown sugar, maple syrup, and salt. Bring to a boil over medium-high heat, stirring constantly. Once boiling, reduce heat to medium and cook for 5 minutes without stirring.
  • Remove from the heat and stir in baking soda, maple extract, and pumpkin pie spice. Pour over the popcorn and stir to evenly distribute. Transfer the popcorn to the baking pan and bake for 1 hour, stirring every 15 minutes.
  • Allow the popcorn to cool completely.
  • In a microwave safe bowl, add the candy melts or chocolate and microwave for 1 minute, stirring every 20 seconds, until smooth.
  • Transfer the melted candy to a ziplock bag and cut off a small corner. Drizzle half of the candy over the popcorn. Refrigerate for 3 minutes, stir, then drizzle the remaining half of the candy.
  • Once the candy has hardened, break apart any large clusters of popcorn and serve.

Notes

  • Store leftovers in an airtight container for up to 3 days.

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