Pumpkin Spice Maple Caramel Popcorn Cook: 1 hour 10 minutes Total: 1 hour 20 minutes Serves: 10 INGREDIENTS Cooking spray 12 cups plain popcorn, popped 1⁄2 teaspoon baking soda • 10 tablespoons unsalted butter • 2 cups toasted pecan halves, optional • 1 1⁄2 cup packed Crown Maple sugar •11⁄2 teaspoons McCormick® • 1⁄2 cup Amber Color Crown Maple syrup Pure Vanilla Extract • 1⁄2 teaspoon kosher salt • 1⁄4 cup McCormick® Pumpkin Spice Finishing Sugar DIRECTIONS Preheat oven to 250°F. Coat large sheet pan with cooking spray; set aside. Place popcorn in large bowl; set aside. Melt butter in large saucepan over medium-high heat. Add crown maple sugar, maple syrup, McCormick® Pumpkin Spice Finishing Sugar, and salt. Bring to boil, stirring occasionally. Reduce heat to low and simmer, stirring constantly, for 3 minutes, or until thickened. Remove from heat; stir in vanilla and baking soda (mixture will be foamy). Stir in pecans, if using. 3. Pour mixture over popcorn, quickly folding to coat evenly. Spread popcorn evenly on prepared sheet pan. 4. Bake 1 to 11⁄2 hours, stirring occasionally, until popcorn is deep golden brown and caramel has set. Serve immediately or store in an airtight container for up to 1 week. The perfect fall treat!🎃🍁🍂