All hail pumpkin spice and all of it’s autumn goodness! Whether it’s a PSL to get through the workday or a sweet snack to go along with a Halloween classic, pumpkin spice is there for us whenever we need it. Come to think of it, so is our blue light blocking eye wear! We aren’t shy to admit our undying love for all things fall flavored, and this popcorn has us swooning. Hope you enjoy!!
Pumpkin Pie Spice Popcorn with White Chocolate
1/2 cup, unpopped popcorn kernels (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 kernels.
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 sauce over popcorn then toss several times, add remaining 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.
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.
Recipe Source: allrecipes.com