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!

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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.

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11 Responses to “Pumpkin Pie Snickerdoodle Bars”

  1. #
    1
    Pam — November 13, 2009 at 3:22 pm

    These look amazing! I’m trying not to lick my screen looking at these pictures.

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    2
    oneordinaryday — November 13, 2009 at 5:13 pm

    I made these last winter and they were sooooo absolutely amazing. I purposely haven’t made them since because I would eat them all! Perfect holiday treat, aren’t they?

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    3
    Erin — November 13, 2009 at 6:52 pm

    These sound really different, unique, and delicious!

  4. #
    4
    stephchows — November 13, 2009 at 8:11 pm

    oh what i’d give for one of those as a snack right now! yum!!

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    5
    Heather — November 13, 2009 at 8:16 pm

    OK, I have a weird question since I have texture issues.

    I assume the pumpkin portion of this is similar in texture to pie filling (hence “Pumpkin Pie” part of the name)? Or is it more cake/bar-like?

    These are so unique!

  6. #
    6
    nutmegnanny — November 13, 2009 at 9:28 pm

    Mmmm pumpkin and snickerdoodle…I’m on board 🙂 I bet this is great. I love bar cookies. Easy and delicious!

  7. #
    7
    Ingrid — November 14, 2009 at 1:36 am

    I start drooling everytime I see those yet for some odd reason I wind up just making the plain snickerdoodle version. I think it’s the kids thinking the plain one is perfection. They’ve actually told me not to mess with the recipe.
    ~ingrid

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    8
    Jen — November 14, 2009 at 11:05 pm

    Yes Heather – it has a similar texture to pumpkin pie.

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    9
    Sweet and Savory — November 15, 2009 at 8:01 pm

    This looks great. You have a good variety of appealing recipes. You can keep me busy baking for months.

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    10
    bcallegra — November 17, 2009 at 1:36 am

    Hope you feel better – I suffered through the flu last month and it’s definitely amazing how quickly the crappy feelings hit you!

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    11
    Julia from Dozen Flours — November 18, 2009 at 8:09 pm

    So glad you liked my recipe! 🙂

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