What a great Halloween Snack...... or anytime during the Fall season.
There are so many recipes available for this tasty Fall Treat.
Here's an adaptation to create my favorite one.
Here's what you'll need:
Preheat the oven to 250 degrees.
2 - large rimmed Sheet Pans, preferably non stick.
1 C un popped, popping corn
Pop the kernels according to package directions. Remove any un popped kernels. (the corn will be baked and you don't want the kernels to pop in the oven)
Place the Popped Corn in a large mixing bowl or a Stock Pot.
16 TBS Butter
1/2 C Corn Syrup
1 C Brown Sugar
1 C Granulated Sugar
1 tsp Salt
3 TBS Pumpkin Pie Spice
1/2 tsp Baking Soda
1 tsp Vanilla
1/2 C Milk Chocolate Chips
In a medium saucepan:
Melt Butter on low heat.
Pumpkin Pie Spice (recipe at the end)
Increase heat to medium until it begins to boil, stirring constantly.
Once it reaches a boil, continue for 5 minutes, without stirring.
Gently pour 1/2 of the caramel mixture over the popcorn, toss well with a wooden spoon.
Add remaining until evenly coated.
Spread onto Sheet Pans.
Bake for 1 hour, stirring every 15 minutes.
Remove and allow to cool completely on a cooling rack
Melt Chocolate Chips in a Microwave and drizzle evenly over the corn.
Allow to set completely and break into pieces to serve.
Pumpkin Pie Spice:
1/4 C Cinnamon
2 TBS Ground Ginger
1 TBS Ground Nutmeg
1 TBS Ground Clove
Mix all together and store in a jar.
Peace in the Kitchen!