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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Pie Spice Popcorn with White Chocolate Recipe

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This recipe for Pumpkin Pie Spice Popcorn with White Chocolate is from The Corinth Baptist Church Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C unpopped popcorn kernels (10 C popped)
1/2 C butter
1 C packed light brown sugar
1/4 C light corn syrup
1 1/2 t ground cinnamon
3/4 t ground nutmeg
3/4 t ground ginger
1/4 t ground cloves
1/4 t salt
1 t vanilla extract
1/4 t baking soda
5-6 oz chopped white chocolate or white chocolate chips
Directions:
Directions:
Preheat oven to 250°. Pop popcorn and transfer to a very large bowl, removing any unpopped kernels. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, salt and spices. Bring mixture to a boil and allow to boil 4 minutes without stirring. Remove from heat and add vanilla and baking soda. Stir until thick and glossy. Pour half of the sauce over popcorn and toss several times. Repeat with second half. Toss until evenly coated. Spread popcorn on a large rimmed cookie sheet and bake for 1 hour, stirring every 15 minutes.
Drizzle melted chocolate evenly over popcorn, and allow to cool to room temperature. Store in airtight container at room temperature.

 

 

 

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