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Spiced Caramel Popcorn and Nut Mix


  • 12 cups popped popcorn about ⅔ cup unpopped kernels
  • 2 cups toasted pecan halves I was out so I didn't use any pecans
  • 2 cups toasted whole almonds
  • 2 cups firmly packed brown sugar
  • ½ cup light corn syrup
  • ½ cup dark corn syrup
  • ½ cup plus three tablespoons unsalted butter
  • 2 tablespoons vanilla extract
  • 1 teaspoon baking soda
  • i teaspoon sea salt
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice


  • Preheat oven to 250 degrees.
  • Spray a large disposable aluminum pan or baking sheet with nonstick cooking spray
  • Combine popcorn, pecans and almonds in prepared pan.
  • Set aside.
  • In a medium to large saucepan (use a pan large enough that it won't boil over) bring butter,brown sugar, corn syrups, and vanilla to a boil over medium heat.
  • Cook 5 minutes.
  • Stir a few times but not constantly.
  • Remove from heat.
  • Add baking soda, salt, cinnamon and pumpkin pie spice.
  • Stir to combine.
  • Pour over popcorn mixture.
  • As best as you can try get as much of the popcorn coated with the caramel mixture.
  • Use a spatula and lift the popcorn up and around in the prepared pan.
  • Bake, stirring every 15 minutes, for 1 hour.
  • Remove from oven; stir again to break up any clusters. Allow to rest for about 10 minutes.
  • Transfer to wax paper and allow to cool to room temperature.
  • Store in an airtight container.