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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17 Responses to “Pumpkin Cinnamon Rolls and How to Freeze Cinnamon Rolls”

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    1
    Megan — January 10, 2011 at 5:20 pm

    I think it’s very interesting that KAF has you freeze after baking. With most yeast things, you can pop them in the freezer before the second rise, and then take them out the night before, let them have a slow rise in the fridge, and then leave them out until they are proofed and then bake. It seems so much easier to just partially bake them. Interesting.

    All the flavors sound incredible!

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    2
    Lauren — January 10, 2011 at 5:23 pm

    1. Pumpkin cinnamon rolls are fabulous, and these look great!
    2. I love the tip about pre-baking the rolls before freezing. I will definitely be employing that technique :).

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    3
    Boston Food Diary — January 10, 2011 at 5:30 pm

    These sound AMAZING! I’ve been fearful of making cinnamon rolls- both for the baking and having them around- this is great to know though! Thanks!

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    Bridget — January 10, 2011 at 5:42 pm

    No fair using my recipe and then making prettier cinnamon rolls than me. Hmph!

    Oh well, I suppose it’s worth it to find about this great freezing trick!

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    5
    Anonymous — January 10, 2011 at 6:03 pm

    Wow, do those look and sound delicious! Thanks for the info on how to freeze the rolls. I think I’ll attempt yeast soon.

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    Fun and Fearless in Beantown — January 10, 2011 at 6:04 pm

    Thanks for sharing the tip on freezing cinnamon rolls. I seriously love KAF’s helpful hints on their blog and website!

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    stephchows — January 10, 2011 at 6:09 pm

    ok what a brilliant idea!! I love making pumpkin cinnamon rolls, I just made a batch last weekend 🙂

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    Rhondi — January 10, 2011 at 6:14 pm

    Oh YUM! Thanks for the freezing tips. I wanted to make my kids homemade cinnamon rolls this weekend, but like you, didn’t want them sitting around to tempt me! Does the pumpkin make the rolls really moist? I’m saving this recipe.

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    Jen — January 10, 2011 at 6:20 pm

    Rhondi – I found the dough to be similar to other cinnamon roll dough as far as the moistness goes.

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    Christina — January 10, 2011 at 7:31 pm

    I haven’t had cinnamon rolls in such a long time! I can’t wait to try these.

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    In and Around Town — January 10, 2011 at 7:40 pm

    These look great – the pumpkin is such a nice touch. Love the freezing tips!

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    EliFla — January 10, 2011 at 9:47 pm

    Hello as I am sure you know here in Italy we use the yeast in very many recipes. To freeze some dough leavened with baking powder (such as croissants or Daddy), some experts have advised me after giving shape to freeze before the final rise, then remove from freezer the night before putting in the oven thawing, and morning turn on the oven and cook as usual. I must tell you that I tried and the result was perfect.
    Ciao Flavia

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    13
    innochkaskitchen — January 11, 2011 at 12:25 am

    Yum! I LOVE cinnamon rolls and pumpkin cinnamon rolls are definitely a nice change-up from the usual plain cinnamon rolls. Great recipe!

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    Michael - Innkeeper — January 11, 2011 at 1:29 am

    pumpkin cinnamon rolls!? get out of town!? these look ah-mazing!!!!

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    Kerstin — January 12, 2011 at 3:29 am

    I love your freezing tip! I actually haven’t tried making cinnamon rolls yet, but will soon! It’s nice to know you can make them the night before too and then just finish baking in the morning.

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    Torviewtoronto — January 12, 2011 at 4:27 pm

    delicious a favourite I make similar

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    Tiffany @ Triple Crème Decadence — February 20, 2014 at 2:56 pm

    I never knew pumpkin cinnamon rolls existed until now. Looks and sounds divine!

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