Pumpkin and Chocolate Caramel Corn

Friday, October 30, 2009

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.

Dessert, Other

12 comments »

10 Responses to “Pumpkin Cranberry Muffins”

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1

Molly Jean — October 26, 2009 at 1:41 pm

Mmm those sound great. And they would go PERFECTLY with my coffee this morning 🙂

Looking forward to the next installment of Pumpkin Week!
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2

Lindsey — October 26, 2009 at 3:34 pm

So glad you enjoyed them!! Your pictures are great!!
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3

stephchows — October 26, 2009 at 3:43 pm

a whole week of pumpkin! i’m in heaven 🙂
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4

Jelli Bean — October 26, 2009 at 5:40 pm

Looks yummy. I love muffins, and Husband loves finding them in his “snack” containers at lunchtime too! Mmm.
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5

Andrea — October 27, 2009 at 2:53 am

OT

Hi! Congratulations for your blog! I’m Andrea, an Italian guy who created and managed a Food&Drink blog.
What do you think about a link exchange? 🙂

Sorry for my bad English! 😉

Ricette Blog
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6

nutmegnanny — October 27, 2009 at 2:56 am

Pumpkin is the best! It always says fall to me:) I ended up making my own puree this year and I really think it tasted better.
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7

Andrea — October 27, 2009 at 3:02 am

OT

Hi! Congratulations for your blog! I’m Andrea, an Italian guy who created and managed a Food&Drinks blog.
What do you think about a link exchange? 🙂

Sorry for my bad English! 😉

Ricette Blog
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8

Sweet and Savory — October 28, 2009 at 4:06 am

I love this recipe also. I think, I should stop looking at your blog. You will keep me baking for weeks. I am not really complaining.
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9

bridget {bake at 350} — October 31, 2009 at 12:46 pm

Mmmm…pumpkin AND cranberries! I could totally use one (or 3) of these this morning!!!
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10

SnoWhite — October 31, 2009 at 4:23 pm

pumpkin and cranberry are delicious together. thanks for another wonderful recipe.