Yield: 8 Cups
Measure | Ingredient |
---|---|
\N \N | -Sue Woodward |
1 cup | Light brown sugar; packed |
¼ cup | Light corn syrup Water |
3 tablespoons | Butter |
1 teaspoon | Pumpkin pie spice |
8 cups | Popped corn |
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~ (syrup separates into hard, but not brittle, threads when dropped into very cold water). Gradually pour over popcorn, tossing to coat evenly. Spread out on a lightly buttered cookie sheet. Cool and break into small pieces.
Source: Theatre Popcorn Popper leaflet From: Suewoodward