Yield: 8 portions
Portion Size: 1 cup

Light brown sugar, packed 1 cup
Light corn syrup 1/4 cup
Water 1/4 cup
Unsalted butter 3 tbsp
Pumpkin pie spice 1 tsp
Hot, freshly popped popcorn (Orville Redenbacher's, ACT II or Vogel) 8 cups


  1. In a heavy saucepan, combine brown sugar, corn syrup, water, butter and pumpkin pie spice. Bring to a boil, stirring until sugar is dissolved. Reduce heat and gently boil stirring occasionally until a candy thermometer reaches 285 degrees F. Gradually pour over popcorn, tossing to coat evenly. Spread onto a lightly buttered cookie sheet. Once cooled, break popcorn into bite-size clusters.
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