It’s approaching fill-your-house-with-guests season. My favorite! a) because I love a full house and b) because I love guests, but most of all c) because I love feeding people.
I mean, I really love feeding people.
One of my coworkers calls me his Italian grandmother. I’m neither Italian nor a grandmother but I do have a penchant for stuffing food down people’s throats. It makes me happy to feed people after-dinner sandwiches and start the vicious downward spiral to tight pants all over again.
Not that I want everyone to have tight pants, just that I want everyone to be happy and I firmly believe the quickest way to the heart is through the stomach. That, and if I’m not feeding someone then I have to actually talk to them and be social and I’m just not very good at that. Socially competent is not my thing. Culinary competent is. I stick to what I know and everyone wins.
Anyway, with houses full of people who need feeding this holiday season, snack recipes are definitely in order. And everyone loves a little popcorn. Everyone also loves a little pumpkin pie.
I feel like combining the two is the only logical solution to guests who love to snack. And this is a super quick and easy snack to through together when you need a little something to keep mouths busy in the 2 hours before dinner.
pumpkin spice white chocolate caramel popcorn
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- 1 C popcorn kernels, popped (just follow the directions - I use a Whirly Pop)
- 1 batch pumpkin caramel (recipe below)
- 8 oz white chocolate, melted
- sprinkles (as needed)
- Spead popped popcorn out in a single layer on waxed paper.
- Drizzle pumpkin caramel over the top.
- Drizzle white chocolate on top of that.
- Add sprinkles as desired immediately
- Allow to cool and harden. Or just eat.
- Instead of stovetop popcorn, you can do 2 bags of microwave popcorn, popped
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- 1/4 C butter
- 1/2 C pure cane brown sugar
- 1/2 C pure cane sugar
- 2 tsp pumpkin pie spice
- 1 tsp kosher salt
- 3/4 C heavy cream
- 1/2 C light corn syrup
- 1/3 C pumpkin puree
- In a small saucepan, heat butter over medium heat until melted.
- Stir in sugar, salt, and pumpkin pie spice.
- Add cream, corn syrup, and pumpkin and keep stirring.
- Raise the heat a little and bring the mixture to a boil. Keep stirring until all the sugar is dissolved.
- Lower the heat back to medium, and keep cooking (stirring occasionally) until the temperature