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Categories:Viewed: 51 - Published at: 2 years ago
Ingredients
- 3 -4 quarts popped popcorn
- 1 cup pecan halves
- 34 teaspoon baking soda
- 18-14 teaspoon cayenne pepper, to taste
- 14-12 teaspoon pumpkin pie spice, to taste
- 1 12 cups sugar
- 1 12 tablespoons unsalted butter
- 1 tablespoon kosher salt, less if using table salt
- 14 teaspoon vanilla extract
Method
- Mist a large bowl with cooking spray, pour in the popcorn and sprinkle the pecan halves across the top.
- Set aside.
- In a small bowl, whisk together the baking soda, cayenne pepper and pumpkin pie spice.
- In a medium saucepan, mix together the sugar, butter, salt and 1/4 cup of water.
- Cook over high heat without stirring for 10-14 minutes, until the mixture becomes a light golden-yellow caramel.
- Remove from the heat and stir in the vanilla extract.
- Next, carefully whisk in the baking-soda mixture.
- Pour the caramel mixture over the popcorn & quickly toss the caramel and popcorn together until the popcorn is evenly coated.
- Spread the popcorn onto two large baking sheets, break apart any large clumps, and allow to cool to room temperature.
