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Pumpkin Spice 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
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).
Gradually pour over popcorn, tossing to coat evenly.
Spread out on a lightly buttered cookie sheet.
Cool and break into small pieces.
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