Pumpkin Pie Spice White Chocolate Caramel Popcorn

August 26, 2013

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Have you ever grabbed a bag of the specialty popcorn while out shopping and fallen in love with the first bite and simply can’t resist finishing off the rest of the bag? I always love them but I rarely buy them because I can make a much larger batch at home without the preservatives and it doesn’t cost nearly as much.

Pumpkin Pie Spice White Chocolate Caramel Popcorn | Cooking Classy

This is the kind we sampled last time I was out shopping with my kids, but instead of buying the bag we just came home and made it…and devoured it in no time. The one at the store was labeled as “white chocolate pumpkin spice popcorn” but why leave out the “pie”?

If you love or hate pumpkin pie then you’ll love this recipe. That may sound strange right? If you hate pumpkin pie then you’ll like this pumpkin pie spice popcorn. Why? Because it has no pumpkin.

It’s just carmely, crunchy, pumpkin pie spiced perfection and it’s completely addicting. I’m going to have to limit how frequently I make this stuff :). Enjoy!

Pumpkin Pie Spice White Chocolate Caramel Popcorn | Cooking Classy

Pumpkin Pie Spice White Chocolate Caramel Popcorn | Cooking Classy

Pumpkin Pie Spice Popcorn with White Chocolate

One of my favorite ways to make crunchy caramel popcorn - with pumpkin pie spice and white chocolate! No one can resist this treat!
Servings: 10
Prep15 minutes
Cook1 hour 20 minutes
Ready in: 1 hour 35 minutes


  • 1/2 cup popcorn kernels (10 cups popped)
  • 1/2 cup unsalted butter*
  • 1 cup packed light-brown sugar
  • 1/4 cup light corn syrup
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 5 oz chopped white chocolate or white chocolate chips


  • Preheat oven to 250 degrees. Pop popcorn into a very large bowl, remove any unpopped kernals. Melt butter in a medium saucepan over medium heat.
  • Stir in brown sugar, corn syrup, cinnamon, nutmeg, ginger, cloves and salt. Bring mixture to a boil and allow to boil 4 minutes without stirring. 
  • Remove from heat and add in vanilla and baking soda and stir mixture until it thick and glossy. Pour half of caramel sauce over popcorn then toss several times, add remaining caramel sauce and toss popcorn until evenly coated. 
  • Spread popcorn onto a large rimmed cookie sheet and bake in pre-heated oven 1 hour, stirring popcorn every 15 minutes.
  • Allow to cool completely then in a microwave safe bowl, melt white chocolate on 50% power in 20 second intervals, stirring after each interval until melted and smooth. 
  • Pour melted white chocolate into a piping bag or ziploc bag, cut a very small tip from corner and drizzle popcorn with melted white chocolate, then allow to set at room temperature. Store in an airtight container at room temperature up to 1 week.
  • Recipe Source: adapted slightly from allrecipes.com
Nutrition Facts
Pumpkin Pie Spice Popcorn with White Chocolate
Amount Per Serving
Calories 300 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 27mg9%
Sodium 174mg8%
Potassium 92mg3%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 36g40%
Protein 2g4%
Vitamin A 284IU6%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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    • Jaclyn

      Jaclyn Bell

      I don’t know if this recipe would work as popcorn balls? Maybe somehow but they’d definitely be the crunchy kind.

  • Amy

    How can I make this last a little longer than a week? It’s going to be added to my list of Christmas baking gifts. Can it be refrigerated for longer than the recommended week at room temp?

    • Jaclyn

      Jaclyn Bell

      I wouldn’t recommend chilling it I think it might alter the texture.

  • Craig

    I’ve been making Carmel corn for the past few Christmases and this one trumps the other recipes. These sweetness of the white chocolate and the pumpkin flavors really add a lot. Two thumbs up.

    • Jaclyn

      Jaclyn Bell

      So happy to get a two thumbs up review! So glad you liked it Craig! Thanks for leaving a comment!

  • Julie

    This recipe is delicious! I made it and my family loved it. I added an extra tsp. of cinnamon on the second batch (we love cinnamon!!) and it turned out great. Thank you for posting this. This popcorn will become a fall tradition. :)

  • nancy

    Can you simply use pumpkin pie spice instead of all the different spices? Would make life easier. (Just call me the lazy cook!)

    • Jaclyn

      Jaclyn Bell

      Yeah I think that would be fine. I just never buy that since I already have the other spices on hand :).

    • Brenda

      How much pumpkin spice would yo use instead of all the other spices? Thanks

  • Sarah B

    For those of you like me who are unwilling to wait an hour after making the caramel, my friends and I made this tonight, and just ended up eating it with a fork straight from the bowl. It was sticky and gooey and soooooo good. And as it cooled, it set up just like popcorn balls, so we were able to put the leftovers in ziploc bags.

    So if you want it right away you can just eat it straight. We didn’t have any chocolate chips, but next time we are just going to try mixing the full chips in after the first half of the caramel goes in. Also, we discovered that if you drizzle the caramel it mixes in better than pouring it in a lump in the center of the bowl. Yay for trial and error. :)

    Thanks for the great recipe.

    • Jaclyn

      Jaclyn Bell

      Yes this is also delicious when it’s sticky :). I’m so glad you liked it Sarah!

  • Paula

    I have everything but cloves. Do you think it would still taste good? Could I use cinnamon?

    • Jaclyn

      Jaclyn Bell

      I’m not a huge fan of it either so I don’t ever use very much but you could definitely just omit it.

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