Yield: 8 Cups
|1 cup||Light brown sugar; packed|
|¼ cup||Light corn syrup Water|
|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