Autumn Spiced Caramel Corn With Candy Drizzle Recipes

Steps:

• Mist a large bowl with cooking spray, pour in the popcorn and sprinkle the pecan halves across the top. Set aside.
• In a small bowl, whisk together the baking soda, cayenne pepper and pumpkin pie spice.
• In a medium saucepan, mix together the sugar, butter, salt and 1/4 cup of water. Cook over high heat without stirring for 10-14 minutes, until the mixture becomes a light golden-yellow caramel.
• Remove from the heat and stir in the vanilla extract. Next, carefully whisk in the baking-soda mixture.
• Pour the caramel mixture over the popcorn & quickly toss the caramel and popcorn together until the popcorn is evenly coated.
• Spread the popcorn onto two large baking sheets, break apart any large clumps, and allow to cool to room temperature.

Steps:

• Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper; set aside. Pour popped popcorn into an extra large bowl.
• In a medium saucepan over medium-high heat, combine butter, brown sugar, corn syrup, molasses and pumpkin pie spice. Bring mixture to a boil. Boil for 4 minutes without stirring. Remove pan from heat and stir in vanilla and baking soda.
• Immediately pour caramel sauce over the popcorn and stir to evenly coat the popcorn. If desired, stir in pecans.
• Pour caramel corn onto prepared baking sheets and spread into an even layer with a rubber spatula. Bake in preheated oven for 30 minutes, stirring every 10 minutes.
• Allow caramel corn to cool completely. Melt Ghirardelli Dark Melting Wafers according to package directions and drizzle candy coating over cooled caramel corn. Allow candy coating to set and break caramel corn into pieces before serving.