Pumpkin Spice Caramel Popcorn and Pepitas

.?. !! Well worth the cost to prevent the messy, finger-scorching caramel and the sticky, cemented aftermath? Not anymore apparently. A little internet browsing showed up several recipes that advised making the caramel in the microwave and using the exact same to finish the popcorn in a paper bag. Seriously? The microwave?

Yes, I was skeptical, however the desire to attempt some was too strong to ward off. Rather of heavily hovering over the pan to make sure the caramel reaches the perfect candy consistency, so it does not crystallize after finish the popcorn, I made some popcorn, packed my caramel ingredients into a large blending bowl and found a huge paper bag. The whole time I whispered to myself, “There’s no way this is going to work,” “I’m going to wind up with a bag of popped goo,” and “Exactly what was I believing?” Trying to persuade myself with, “If you consider it, shaking the caramel corn in a bag should offer astonishing harmony, rather than putting the caramel over the popcorn in a roasting pan, then attempting to mix the gloppy mass with a wood spoon.”.

After getting rid of the paper bag filled with caramel corn from the microwave and dumping it out on parchment paper, it was torture to wait on the corn to cool enough to taste. The outcome? “Ah – -mazing!!” I couldn’t think it! And I could not stop eating it … It is an excellent thing it is so simple to make since now I needed to make more for the men!

Location the popped popcorn in a large brown paper grocery bag and set aside.

Integrate the corn syrup, butter, spice, vanilla and sugar in a big microwave safe bowl and microwave on high for 2 minutes. Stir the caramel-to-be and microwave for another 2 minutes. You might see that the butter is not completely incorporated– don’t fret. Include the sodium bicarbonate to the caramel mix and stir vigorously. The syrup will foam up a fair bit, so beware!

Working rapidly, put the syrup over the popcorn in the paper bag and shake the bag enthusiastically. Roll down the top of the paper bag and place the popcorn – bag and all – in the microwave and microwave on high for 45 seconds. Eliminate the bag from the microwave and add the pepitas and once again shake the bag enthusiastically.

Microwave the bag of popcorn for another 45 seconds and shake. Repeat this one more times (making 3 total 45-second bursts), and after that put the popcorn out onto cookie sheets to cool. Let the popcorn cool a bit before separating the clumps into smaller morsels. Please use care; the molten caramel can cause serious burns.

The popcorn is best on the day it’s made. Seal any leftovers (Ha ha ha! As if!!) in an air tight bag or container. In time, the sugar will begin to soften, making the popcorn more chewy than crispy (makings it a best topping for ice cream, yogurt, cupcakes or cookies.)