Caramel Pumpkin Crunch
This Caramel Pumpkin Crunch is festive & delicious. Made with Amish Caramel Corn, chocolate covered almonds, dark chocolate, and cinnamon swirls.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
- 7 quarts plain popped popcorn
- 2 cups dry roasted peanuts optional, my kids prefer no peanuts
- 2 cups brown sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1 cup margarine
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup orange melting chocolate or 1 cup white melting chocolate + 2 teaspoons orange food coloring
- 1 teaspoon pumpkin spice
- 1 ½ cups dark melting chocolate
- 1 teaspoon cinnamon
- 1 cup chocolate covered almonds
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine, and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Boil for 5 minutes while stirring constantly.
Remove from heat and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump out onto the waxed paper and separate the pieces. Allow to cool completely.
Once cooled, take 1 – 1 1/2 cups of the caramel corn and set aside on a separate sheet of wax paper. In a small glass bowl melt orange or white chocolate, following package directions. Once melted, stir in pumpkin spice seasoning, dip the caramel corn into the chocolate to completely cover, set on wax paper and allow to harden.
While you wait for the chocolate to harden, melt the dark chocolate in a glass bowl, following package directions. Gently pour melted dark chocolate over the caramel corn. Then immediately sprinkle with the cinnamon. Allow to harden.
In a large bowl, add the caramel corn, “pumpkin” caramel corn and almonds all together, mix and serve. Store in airtight containers or resealable bags, if it lasts that long.
Calories: 1082kcal | Carbohydrates: 198g | Protein: 31g | Fat: 23g | Saturated Fat: 5g | Sodium: 230mg | Potassium: 814mg | Fiber: 32g | Sugar: 26g | Vitamin A: 705IU | Calcium: 37mg | Iron: 7.4mg