Directions

1. 1

   Line 2 large baking sheets with parchment or waxed paper. Mist your big mixing bowl and spatula with cooking spray before you start — this keeps the warm caramel from gluing itself to everything.

2. 2

   Melt the butter in a medium pot over medium heat. Stir in the brown sugar, corn syrup, 4 tsp. of the Pumpkin Pie Spice, and the Kosher Salt.

3. 3

   Bring to a rolling boil, stirring constantly. Once it’s boiling, stop stirring and let the caramel bubble for 4 min.

4. 4

   Pull from the heat and carefully whisk in the Pure Madagascar Vanilla Extract and baking soda — it will foam up dramatically, so stand back.

5. 5

   Place the popcorn in a very large bowl and pour the caramel over the top. Toss thoroughly with the sprayed spatula until every kernel is coated.

6. 6

   Spread the popcorn across the prepared sheets and bake at 250°F for 45 min., stirring every 15 min., until the coating sets and crisps.

7. 7

   Cool completely, then sprinkle the remaining 2 tsp. of Pumpkin Pie Spice over the top and toss again. Makes 20 cups.

8. 8

   Store in an airtight container for up to a week, or scoop into small bags as a fall party favor.