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Pumpkin Pie Popcorn


  • 1 cup light brown sugar; packed
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 3 tablespoons butter
  • 1 teaspoon pumpkin pie spice
  • 8 cups popped corn


  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 (syrup separates into hard, but not brittle, threads when dropped into very cold water).
  2. Gradually pour over popcorn, tossing to coat evenly.
  3. Spread out on a lightly buttered cookie sheet.
  4. Cool and break into small pieces.

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