Ingredients
Scale
- ½ cup unpopped popcorn kernels (about 16 cups popped corn)
- 1 cup salted butter
- 1 cup light brown sugar
- 1/3 cup light corn syrup
- 2 tsp kosher or sea salt, divided
- 2 teaspoons vanilla
- 3 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 300°
- Line a large baking sheet with parchment paper or a silicone mat and set this aside.
- Pop popcorn kernels using air popper into a large bowl.
- In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
- Remove from the heat and stir in the vanilla and pumpkin pie spice.
- Pour the caramel mixture over the popcorn and stir to coat evenly.
- Pour the popcorn into the lined pan, sprinkle remaining 1 teaspoon salt on top and place in oven. Bake for 30 minutes, stirring every 10 minutes.
- Allow the popcorn to cool on a parchment lined counter.