Pumpkin and Chocolate Caramel Corn
Today I wrap up my Week of Pumpkin. I hope you’ve enjoyed your time here this week. I know I’ve had a blast. I can’t get enough pumpkin these days. Be sure to check out Bake at 350’s Flavor of The Month post coming up soon. The flavor this month is pumpkin! I’m entering this recipe (and the other’s from this week) into her event.
I wanted to end on a sweet note. This recipe is a little out of the box for me. For starters, it’s not baked. Second, it doesn’t use canned pumpkin. The pumpkin flavor comes from Hershey’s pumpkin spice kisses. If you haven’t tried the flavored kisses, they’re quite tasty. I can only handle one at a time, but they do have a great pumpkin spice flavor.
This popcorn was pretty easy to whip up. I’m wondering if you could make this with any of the flavored kisses… I took this popcorn to a football get together and it went quickly. I was told that it was the best popcorn ever. Of course, how can you make kettle corn better? Simple throw some melted kisses or chocolate on it!
Pumpkin Spice and Chocolate Caramel Corn
Ingredients:
For Pumpkin Spice Caramel Corn
1 3.3oz bag Kettle Corn popcorn, popped and all un-popped kernels removed
1 Cup dry roasted peanuts
2 Cups unwrapped pumpkin spice Hershey’s Kisses
6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
1/4 teaspoon salt
For Chocolate Caramel Corn
1 3.3oz bag Kettle Corn popcorn, popped and all un-popped kernels removed
1 Cup dry roasted peanuts
1 Cup semi sweet chocolate chips
6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
1/4 teaspoon salt
Directions:
For Pumpkin Spice Caramel Corn
Preheat oven to 250 degrees F. Place popped popcorn and peanuts onto a large rimmed baking sheet that has been sprayed lightly with non stick cooking spray.
Place kisses, butter, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn and nuts. Gently stir to coat mixture over popcorn. Bake in oven for 30 minutes, stirring every 15 minutes.
Remove from oven and pour onto parchment paper to cool. Break into pieces and serve. Enjoy!
For Chocolate Caramel Corn
Preheat oven to 250 degrees F. Place popped popcorn and peanuts onto a large rimmed baking sheet that has been sprayed lightly with non stick cooking spray.
Place chocolate chips, butter, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn and nuts. Gently stir to coat mixture over popcorn. Bake in oven for 30 minutes, stirring every 15 minutes.
Remove from oven and pour onto parchment paper to cool. Break into pieces and serve. Enjoy!
Note: I used a 10 oz bag of Kettle corn and divided it in half and then baked them at the same time.
Recipe from Picky Palate
And don’t forget about my Power of Pink Challenge going on all month.
Check out my week of pumpkin here.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
mmmm the picture is seriously making me drool!
I love all things pumpkin, I have got to try these.
As you pointed out, I think it’s neat they are more crisp than the usual pumpkin cookie. They sound delicious!
These look great! What cute little cookies – I definitely want to try these ones out!
I made these yesterday and took them into the office today. Everyone loved them! Thanks so much for the posting!
Wow! I thought I was the only one who preferred a chewy cookie to a cakey one! I just bookmarked this page!! Thanks for sharing