Spiced Autumn Caramel Corn

• 3 -4 quarts popped popcorn
• 1 cup pecan halves
• 34 teaspoon baking soda
• 18-14 teaspoon cayenne pepper, to taste
• 14-12 teaspoon pumpkin pie spice, to taste
• 1 12 cups sugar
• 1 12 tablespoons unsalted butter
• 1 tablespoon kosher salt, less if using table salt
• 14 teaspoon vanilla extract

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

pecan halves, baking soda, cayenne pepper, pumpkin pie spice, sugar, butter, kosher salt, vanilla

Taken from www.food.com/recipe/spiced-autumn-caramel-corn-442095 (may not work)