PUMPKIN SPICE POPCORN
Yield: 8 portions
|Light brown sugar, packed||1 cup|
|Light corn syrup||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|
- 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.