Ingredients

The following ingredients have 4 Servings
  • 10 cups popped corn
  • 1 1/2 cups pecans (halved)
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon fine sea salt ( or popcorn salt)
  • 1/2 cup butter
  • 1/4 cup pure maple syrup
  • 1/4 cup light brown sugar (packed)
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon baking soda

Instruction

  • Preheat oven to 300 degrees. Spray a large rimmed cookie sheet with non-stick cooking spray.
  • In a large bowl, combine the popped corn with pecans, pumpkin pie spice and salt. Mix well.
  • In a small saucepan, combine butter, maple syrup and sugar. Add pumpkin puree and cook over medium heat until it comes to a boil, stirring constantly. Boil for 3 minutes.
  • Stir in baking soda.
  • Pour over popcorn mixture and stir to coat well.
  • Spread out on prepared cookie sheet.
  • Bake for 30 minutes, turning half way through. 
  • Remove from oven and place on wax paper or silicone mat to cool.
  • Store in an airtight container or ziploc bag.