Hubby is still away...
I'm still a widow...
Although he's calling me...and telling me what he's doing...
That just makes it worse...
So let's party some more!
Take it away Hollie!
Hi, everyone! I'm swapping blogs today with Amber of Quilted Euphoria, so you can see Amber's post over at my blog, Little Miss Marmalade. :-)
These amounts are for 1 bag of microwave popcorn. I used Jolly Time brand's Healthy Pop, which is lightly salted and without butter.
- 1 (3-ounce) bag microwave popcorn
- 2-1/2 ounces pecan chips, toasted and ground
- 1/2 cup light corn syrup
- 3/4 cup granulated sugar
- 1 tablespoon butter
- 3/4 teaspoon pumpkin spice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 teaspoons vanilla extract
Step 2: Pop the popcorn according to package directions. Place popped corn in a roasting pan to cool. I used a 10 x 12 x 2-1/2 inch aluminum pan so clean up is easier.
Step 3: Toast pecans with a little butter in a skillet for about 5 minutes, constantly stirring to avoid scorching. Set aside. Use a mortar and pestle to grind the pecan chips. After testing this recipe several times, I found that ground pecans stick to the popcorn better than the chips once everything is mixed together.
Step 4: In a small bowl, combine nuts, spices and vanilla and set aside.
Step 6: Quickly add the spice mixture to the sugar–corn syrup mixture and stir until completely combined.
Step 7: Pour melted goodness over the popcorn in the roasting pan and gently mix to coat kernals.
Step 8: Place the pan in the oven and bake for 30 minutes, stirring the popcorn after the first 15 minutes.
Step 9: Let the Toasted Pecan & Pumpkin Spice Popcorn cool to room temperature. The candy coating will harden after a few hours.
TIP: To avoid the sugar–corn syrup mixture from hardening in your skillet, run it under hot water as soon as you can!