Autumn Spiced Candy Corn with Caramel Drizzle

Servings: 16 cups


  • 16 cups popped popcorn (about 1/2 cup unpopped kernels)
  • 1 cup salted butter
  • 1 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons molasses
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon baking soda
  • 3/4 cup chopped pecans, optional
  • 1 1/2 cups Ghirardelli Dark Melting Wafers


  • Preheat oven to 300°F. Line two large baking sheets with parchment paper; set aside.
  • Pour popped popcorn into an extra large bowl.In a medium saucepan over medium-high heat, combine butter, brown sugar, corn syrup, molasses and pumpkin pie spice.
  • Bring mixture to a boil. Boil for 4 minutes without stirring.
  • Remove pan from heat and stir in vanilla and baking soda.Immediately pour caramel sauce over the popcorn and stir to evenly coat the popcorn. If desired, stir in pecans.
  • Pour caramel corn onto prepared baking sheets and spread into an even layer with a rubber spatula.
  • Bake in preheated oven for 30 minutes, stirring every 10 minutes.
  • Allow caramel corn to cool completely. Melt Ghirardelli Dark Melting Wafers according to package directions and drizzle candy coating over cooled caramel corn.
  • Allow candy coating to set and break caramel corn into pieces before serving.

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