1 (6 ounce) batch Pumpkin Spice Pecans (see recipe link in directions)
2 cups pretzel sticks
2 ounces white chocolate, melted
1 cup candy corn
Preheat oven to 250°F. Melt butter in saucepan; add Pumpkin Caramel Sauce and heat over medium heat, stirring constantly, until the caramel sauce starts to bubble. Add in cheese ball mix and stir until combined. Remove from heat and add baking soda.
When sauce is completely combined, pour over popcorn in a large roasting pan and stir until popcorn is evenly coated. Bake for 30 minutes, stirring every 10 minutes.
Remove from oven. Add in Pumpkin Spiced Pecans and pretzels; mix together. Spread on parchment or waxed paper to cool.
Once cool, drizzle with melted white chocolate and allow to set. Break apart, add in candy corn and store in airtight container.
Rated 5 out of
GlutenFree HotMess from
Super AddictiveThis was really good. I did not include the pecans since neither me nor my husband like nuts very much. I think next time I will try it without the apple pumpkin mix; I like pumpkin spice flavors better without the apple. But it's a great balance between salty and sweet. If it's on the sweet side, you may need to add more pretzels.