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Orange Spice Caramel Corn
Author: Melissa Howell
  • 12 cups popped popcorn about 1/2 cup un-popped kernels, popped
  • 1 cup brown sugar
  • 1/4 cup light corn syrup or honey
  • 3/4 tsp. pumpkin pie spice
  • 1/2 cup one stick real butter
  • 1 tsp. orange extract or about 5 drops of orange essential oil that has been approved for internal use--not just topical or aromatic use
  • 1/2 tsp. baking soda
  • 1 cup mixed nuts optional
  • Melted dark or semi-sweet chocolate optional
  1. Preheat oven to 250 degrees.
  2. Combine brown sugar, corn syrup or honey, pumpkin pie spice, and butter in a pan on the stove. Heat over medium heat until butter is melted and the mixture begins to bubble.
  3. Remove from heat and add orange extract or essential oil and baking soda.
  4. Pour over popcorn and stir until popcorn is evenly coated. Add mixed nuts if desired.
  5. Spread on foil-lined large baking sheet and put in the oven for 30 minutes, stirring every ten minutes.
  6. Remove from the oven and spread on a large piece of waxed paper or foil sprayed with non-stick cooking spray.
  7. Drizzle melted chocolate over the top if desired and let set and harden.
  8. Break into chunks and enjoy!