Pumpkin Pie Spice Caramel Corn

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Each week when I chat with Matt Swaim of Sacred Heart Radio the subject is always about Bible foods and herbs. Today we talked about butter and its ancient history long before Christ was born. Butter was “churned” in a goatskin hung from tent poles and swung back and forth until the butter formed.
Butter is fun to make – you can pour some heavy whipping cream into a jar and shake it until butter forms and the “buttermilk”/liquid is left. It can then be squeezed a bit to remove any remaining liquid and then seasoned with salt.

Since Halloween is a couple days away, I wanted to share another caramel corn recipe, this time with homemade (or store bought) pumpkin pie spice – so good!


First, spray bowl and spatula used to stir. This makes cleanup easy.


12-15 cups or so plain popped corn

1 cup packed light brown sugar

1/2 cup butter

Couple shakes of salt

1/4 cup light corn syrup

2 tablespoons molasses

1 heaping tablespoon pumpkin pie spice

1/4 teaspoon baking soda


Preheat oven to 200. Spray large rimmed baking sheets or line with parchment.

Place popcorn in large sprayed bowl. 

Combine sugar, butter, salt, corn syrup, molasses and spice into a nice sized saucepan. Bring to a boil, stirring occasionally. Boil 5 minutes, stirring as you go.

Add baking soda, and stir rapidly. You’ll see the mixture foam up a bit. 

Immediately pour over popcorn and coat well.

Pour in single layers onto sprayed sheets. Bake 45-60 minutes, stirring every 15 minutes. Let cool. Enjoy!


Adapted from Two Peas and their Pod. Recipe can be divided in half.

Just mix together:

1/3 cup cinnamon

1 tablespoon plus 1 teaspoon each: ground ginger and nutmeg

3 teaspoons each: ground allspice and cloves

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