Ingredients

The following ingredients have 6 Servings
  • 3.5 oz lightly salted popcorn, (popped (1 bag))
  • 1 cup dry roasted peanuts ((heaping))
  • 2 cups Cinnamon Chex cereal
  • 2 cups sugar
  • 1 cup light corn syrup
  • 4 Tbsp unsalted butter
  • 1/3 cup water
  • 3 tsp kosher salt
  • 1 tsp chipotle chili powder
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon

Instruction

  • Combine popcorn, peanuts, and cereal in a large, heat-proof bowl and set aside. Line two sheet pans with non-stick foil, set aside.
  • Combine the sugar, corn syrup, butter, and water in a medium, heavy bottom saucepan over medium/high heat. Stir until butter is melted and attach a candy thermometer to the saucepan.
  • Boil until the candy thermometer reaches 295 degrees, about 12 minutes.
  • Turn off heat and stir in salt and spices.
  • Pour caramel over the popcorn mixture and carefully stir to combine using a wooden spoon. Make sure the caramel is evenly distributed over the popcorn.
  • Work quickly before caramel hardens and pour the popcorn out on to the prepared sheet pans to cool.
  • Allow to completely cool and then break into pieces. Serve and enjoy!