Orange Spice Caramel Corn

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • ‚Äč12 cups popped popcorn plain--no butter, no salt
  • 1 cup brown sugar
  • 1/4 cup light corn syrup or honey
  • 1/2 cup one cube real butter
  • 1 tsp. pumpkin pie spice or just cinnamon, if you don't have pumpkin pie spice
  • 2 tsp. orange extract
  • 1/2 tsp. baking soda
  • 1 cup mixed nuts
  • 1/4 cup melted semi-sweet or dark chocolate chips


  • Preheat oven to 250 degrees. Combine brown sugar, corn syrup or honey, butter, and pumpkin pie spice in a pan on the stove. Heat until butter is melted and mixture starts to bubble.
  • Remove from heat and add orange extract and baking soda. Pour over popcorn and stir until mixture is evenly distributed. Mix in nuts. Spread on a foil-lined cookie sheet. (You may need to use two cookie sheets and take turns baking them in the oven).
  • Put in the oven for 30 minutes, stirring every 10 minutes. Remove from oven and let cool slightly.
  • Transfer the popcorn to a large sheet of parchment, waxed paper, or foil sprayed with non-stick cooking spray. Drizzle melted chocolate over the top. Let harden, then transfer to airtight container.