There is nothing I love more than pumpkin flavored things.
And it seems that through the blog world, I’m not the only one!
I love how this works 🙂
Pumpkin Pie Popcorn
- 10 cups air popped popcorn, salted
- 1 cup packed brown sugar
- 1/4 cup light corn syurp
- 6 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper and set aside.
Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.
In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water.
Bring to a simmer over medium-high heat. Continue to simmer, whisking often, and bring to a boil. Allow the mixture to boil for about 2 minutes, whisking occasionally. Immediately remove the pan from the heat, and whisk in the baking soda and pumpkin pie spice.
Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Transfer the mixture to the prepared baking sheet.
Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve.