Pumpkin Spice and Chocolate Caramel Corn

Hershey's has now come out with pumpkin spice flavored kisses. If you like pumpkin, you have to try these. I found them at Target. If you can't find the kisses for the recipe you can substitute 1 cup of butterscotch chips.

Pumpkin Spice and Chocolate Caramel Corn

1 3.3 oz bag Kettle corn popcorn, popped and all un-popped kernels removed

1 c. dry roasted peanuts (I used pecans)

2 c. unwrapped pumpkin spice Hershey's kisses (about 1 10 oz. bag equals 2 cups)

6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
¼ teaspoon salt

1. 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.

2. Place kisses, 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.

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

Chocolate Caramel Corn

1 3.3oz bag Kettle Corn popcorn, popped and all un-popped kernels removed
1 Cup dry roasted peanuts (I used pecans)
1 Cup semi sweet chocolate chips
6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
¼ teaspoon salt

1. 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.

2. Place 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.

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

Recipe source: picky-palate.com