Happy Halloween – what I great day to kick off Pumpkin Spice Week. And let’s start the week with off with a snack that can be munched on all week long.
My husband likes to make fun of the name, Poppycock. But, that’s what my mom called it, and it’s her recipe. It’s really just very yummy caramel corn. This is my fall version – Pumpkin Spice Poppycock. I added pecans as well, because I think they pair well with Pumpkin Spice and they are my favorite nut.
Pumpkin Spice Poppycock (Caramel Corn)
6 quarts popped popcorn
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
2 tbsp. Pumpkin Pie Spice
1 cup pecans (optional)
Melt butter, stir in sugar, syrup and salt. Boil 5 minutes without stirring. Remove from heat. Stir in vanilla, then stir in baking soda and pumpkin pie spice. Then stir in the pecans. Pour over popcorn and mix well to all kernels are coated. Spread onto two cookie sheets and bake 1 hour at 250 F. Stir every 15 minutes. Cool completely. Store in airtight containers.
I’m had a little Halloween Party for my kids and their friends last week. I think that it’s fun to have another chance to wear your costume. When you hand make your kids costumes, you want them to get more use out of them then just Halloween night. This caramel corn was definitely served at the party. But, I changed the name to Cockroach Nests – kind of gross I know, but I was quite proud of my clever name.