08 November 2009

Pumpkin Spice and everything nice!

I started a new tradition this year. Starting the first week of fall, I set out to make something pumpkin every week until the week of Thanksgiving where I might possibly make something with pumpkin in it everyday that week. I plan to do a better job documenting all of my recipes next year.

This week I made Pumpkin Spice Chocolate Caramel Corn. I found some pumpkin spice Hershey's Kisses at Target for 75% off and this seemed like the perfect way to use them up!

1 3.3oz bag Kettle Corn popcorn, popped and all un-popped kernels removed
1 Cup dry roasted peanuts
1 Cup unwrapped pumpkin spice Hershey’s Kisses
1 Cup dark chocolate chips
6 Tablespoons butter
3/4 Cup brown sugar
1/3 Cup corn syrup
1/4 teaspoon salt

Preheat oven to 250 degrees F. Place popped popcorn and peanuts onto a large rimmed baking sheet that has been sprayed lightly with non stick cooking spray.

Place kisses, chocolate chips, butter, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn and nuts. Gently stir to coat mixture over popcorn. Bake in oven for 30 minutes, stirring every 15 minutes.

Remove from oven and pour onto parchment paper to cool. Break into pieces and serve.

(Recipe adapted from Beantown Baker)

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