24 cups popped popcorn
2 cups pecan halves
2 sticks butter
2 cups firmly packed brown sugar
1/2 cup molasses
1 tsp salt
1 tsp vanilla extract
1 tsp apple pie spice
1/2 tsp baking soda
25-ounces candy corn
Preheat oven to 250 degrees.
Lightly spray a large roasting pan with nonstick cooking spray. Combine the popcorn and pecans in the prepared pan.
Melt the butter in a large heavy saucepan over medium-high heat. Stir in the brown sugar, molasses, and salt. Bring to boil while stirring constantly; boil 5 minutes without stirring.
Remove saucepan from the heat and stir in the vanilla, pie spice, and baking soda. Mixture will foam when baking soda is added. Pour syrup over the popcorn mixture and stir in well coated.
Bake at 250 degrees for 1 hour, stirring every 15 minutes. Spread on lightly sprayed aluminum foil and allow to cool.
Sprinkle the candy corn over the cooled popcorn mixture. May be stored in an airtight container or bagged for gifting.
2 sticks butter
2 cups firmly packed brown sugar
1/2 cup molasses
1 tsp salt
1 tsp vanilla extract
1 tsp apple pie spice
1/2 tsp baking soda
25-ounces candy corn
Preheat oven to 250 degrees.
Lightly spray a large roasting pan with nonstick cooking spray. Combine the popcorn and pecans in the prepared pan.
Melt the butter in a large heavy saucepan over medium-high heat. Stir in the brown sugar, molasses, and salt. Bring to boil while stirring constantly; boil 5 minutes without stirring.
Remove saucepan from the heat and stir in the vanilla, pie spice, and baking soda. Mixture will foam when baking soda is added. Pour syrup over the popcorn mixture and stir in well coated.
Bake at 250 degrees for 1 hour, stirring every 15 minutes. Spread on lightly sprayed aluminum foil and allow to cool.
Sprinkle the candy corn over the cooled popcorn mixture. May be stored in an airtight container or bagged for gifting.
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