Pumpkin Pie Spice Popcorn

It's that time of the year again... time to break out all of those pumpkin pie spices and think of all the things I can put them in... this time, I added it to popcorn... and started my day with a pumpkin pie spice latte which immediately made it 100 times better. I'll try not to overload on it like I did last year... boy this flavor can surprisingly get old quickly... but I'm starting small...no pumpkin bread until at least November... sorry friends :)

This popcorn went fast... I basically made a meal of it... it was sooo addicting.. actually all fresh popcorn is... but the crunch of the popcorn (be careful of those sneaky un-popped kernels!! you don't want to break off a tooth!! I try to fish out as many as I can before adding the sugar mixture) mixed with the sweet and spice...just made this transition into the colder weather a bit more bearable... (I'm a California girl who loves her sunshine!)  I used the same base recipe I had for my flavored popcorn and added more pumpkin pie spices. I tweaked it a bit after making this many times the past year. I know it isn't the prettiest popcorn but it sure is yummy. My goal isn't to coat every piece.. I don't like sweets that are that sweet. I try to cut as much fat out as I can... i.e. use the least amount of butter to still make it a coating. There isn't an pumpkin in this (I probably could have added some to the mixture but I didn't want to open up a can if I wasn't going to be making cupcakes or bread).. so that's why I called it pumpkin pie spice popcorn.... just like those pre-made bottles.. those definitely could be used, maybe use 1/2 - 1 tbsp of that spice mix and you're good to go! :)   

Gingerbread Latte recipe with an Aeropress (life changer!)- 

http://skinnyminhy.blogspot.com/2011/12/diy-gingerbread-latte-using-aeropress.html

Old recipe- http://skinnyminhy.blogspot.com/2013/01/cinnamon-roll-popcorn.html

Pumpkin Pie Spice Popcorn Recipe :

Adapted from : http://www.ourbestbites.com/2009/09/cinnamon-caramel-corn-with-pecans-white-chocolate-aka-cinnamon-bun-popcorn/

*** ADD SPICES TO TASTE!!!***

1/2 cup pop corn kernels
3 tbsp canola oil
1/2 tsp salt (optional)
5 quart pot with lid

3/4 cup dark brown sugar
1 1/2 - 2 tsp ground cinnamon
1/2 tsp ground ginger

1/4-1/2 tsp ground cloves

1/4-1/2 tsp ground nutmeg

3 tbsp corn syrup

4 tbsp butter (up to 6 tbsp if you want it to be very runny/ coat all your popcorn) 

1 1/2 tbsp sweetened condensed milk

1 tsp vanilla extract
1/2 tsp baking soda 
a large microwave safe bowl

1/2 cup white chocolate chips
2 tsp canola oil

Before you begin...
1. Preheat oven at 300 degrees

Make the popcorn:
1. Heat your pot at around medium/ medium high with the 3 tbsp of oil (+ salt if you'd like) drop in 3 kernels into the pot and cover it.

2. When all the kernels popped, pour in the rest of the kernels, cover lid, and shake away from heat, for 15 seconds.

3. Place back on burner. Continue to shake the pot over medium heat, and wait for all of them to pop, remove from heat when you don't hear a lot of popcorn popping anymore. Pour into a HUGE bowl, I used a 8 quart stock pot.

( Tip: when pop corn is popping, remove the lid for a little bit to vent the pot every so often, don't remove the lid completely or you'll have pop corn exploding all over your kitchen!)

Make the sauce:
1. In a large microwave safe bowl, place the sugar and spices in it, and mix until combined. Place butter, corn syrup and sweetened condensed milk on top of the sugar, and microwave for 30 seconds.
2. Stir, and microwave for 2 minutes, stir, and microwave for 1 minute, stir in vanilla and baking soda, and QUICKLY pour it all over your popcorn, MIX QUICKLY or it will set up or clump up.

(Tip: you want to distribute the sauce as much as possible.. I didn't use much liquid so my "caramel" was thick... You could always thing out your sauce more by adding more butter, but the sight of using 1 stick of butter for popcorn scared me too much...)

3. IMMEDIATELY Pour popcorn mixture onto baking sheet in an even layer. (Sprinkle with salt if you'd like) Bake for 15-20 minutes in the preheated oven (@300) stirring the mixture halfway through. The popcorn is done when it's crunchy and no longer sticky. 

Optional:

White Chocolate Drizzle:
1. In a microwave safe bowl, place the white chocolate chips + oil, and stir, microwave in 30 seconds intervals, stirring after every interval making sure the chocolate isn't burning, it should take around 1-1.5 minutes (I have a bad microwave... and it took around 1.5 minutes)
2. Using a fork, drizzle the white chocolate over the popcorn
3. Refrigerate for at least 15 minutes, or until the chocolate is set (or if you have room in your freezer, you can freeze it for 5 minutes!)
4. Remove from fridge, and break up the pieces. let the popcorn come to room temp before storage

Variations for popcorn- Gingerbread Popcorn... (haven't tried it yet.. but I'm sure adding a bit of molasses and cranking up that ground ginger will make that amazing flavor pop! ;) )