t has no pumpkin. It’s just carmely, crunchy, pumpkin pie spiced perfection and it’s completely addicting.
1/2 cup, unpopped popcorn kernals (10 cups popped)
1/2 cup unsalted butter*
1 cup packed light-brown sugar
1/4 cup light corn syrup
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
3/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 tsp vanilla extract
1/4 tsp baking soda
5 oz chopped white chocolate or white chocolate chips
Preheat oven to 250 degrees. Pop popcorn into a very large bowl, remove any unpopped kernals. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, cinnamon, nutmeg, ginger, cloves and salt. Bring mixture to a boil and allow to boil 4 minutes without stirring. Remove from heat and add in vanilla and baking soda and stir mixture until it thick and glossy. Pour half of caramel sauce over popcorn then toss several times, add remaining caramel sauce and toss popcorn until evenly coated. Spread popcorn onto a large rimmed cookie sheet and bake in pre-heated oven 1 hour, stirring popcorn every 15 minutes. Allow to cool completely then in a microwave safe bowl, melt white chocolate on 50% power in 20 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate into a piping bag or ziploc bag, cut a very small tip from corner and drizzle popcorn with melted white chocolate, then allow to set at room temperature. Store in an airtight container at room temperature up to 1 week.
*salted butter works fine too, just reduce the amount of salt to 1/4 tsp if using salted butter.