Autumn Spiced Caramel Corn With Candy Drizzle

• 16 cups popped popcorn about 1/2 cup unpopped kernels
• 1 cup salted butter
• 1 cup light brown sugar packed
• 1/4 cup light corn syrup
• 2 tablespoons molasses
• 1 tablespoon pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon baking soda
• 3/4 cup chopped pecans optional
• 1 1/2 cups Ghirardelli Dark Melting Wafers

1. Preheat oven to 300u0b0 F. Line two large baking sheets with parchment paper; set aside. Pour popped popcorn into an extra large bowl.
2. 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.
3. Immediately pour caramel sauce over the popcorn and stir to evenly coat the popcorn. If desired, stir in pecans.
4. 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.
5. 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.

kernels, butter, light brown sugar packed, light corn syrup, molasses, pumpkin pie spice, vanilla, baking soda, pecans, ghirardelli

Taken from www.yummly.com/recipe/Autumn-Spiced-Caramel-Corn-with-Candy-Drizzle-761902 (may not work)