PUMPKIN SPICE POPCORN
Yield Portion Size
1 cup |
Light brown sugar, packed
|
1/4 cup |
Light corn syrup
|
1/4 cup |
Water
|
3 tbsp |
Unsalted butter
|
1 tsp |
Pumpkin pie spice
|
8 cups |
Hot, freshly popped popcorn (Orville Redenbacher's, ACT II or Vogel)
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 27 mg | 3% |
Carbohydrate | 41 g | 14% |
Cholesterol | 11 mg | 4% |
Total Fat | 8 g | 13% |
Iron | 0 mg | 2% |
Potassium | 39 mg | 0% |
Calories | 229 kcal | 11% |
Sodium | 99 mg | 4% |
Protein | 1 g | 1% |
Polyunsaturated Fat | 0 g | 1% |
Saturated Fat | 5 g | 23% |
Sugars | 30 g | 3% |
Dietary Fiber | 1 g | 4% |
Vitamin A | 133 iu | 3% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In a heavy saucepan, combine brown sugar, corn syrup, water, butter and pumpkin pie spice. Bring to a boil, stirring until sugar is dissolved. Reduce heat and gently boil stirring occasionally until a candy thermometer reaches 285 degrees F. Gradually pour over popcorn, tossing to coat evenly. Spread onto a lightly buttered cookie sheet. Once cooled, break popcorn into bite-size clusters.
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