1 cup light Brown Sugar; packed 1/4 cup light Corn Syrup 1/4 cup Water 3 Tablespoons Butter 1 teaspoon Pumpkin Pie Spice 8 cups Popped Popcorn
In a heavy saucepan, combine brown sugar, corn syrup, water, butter, and pumpkin pie spice. Bring to a boil, stirring until sugar is dissolved. Reduce heat and gently boil, stirring occasionally, until a candy thermometer reaches 285 degrees F (syrup separates into hard, but not brittle, threads when dropped into very cold water).
Gradually pour over popcorn, tossing to coat evenly. Spread out on a lightly buttered cookie sheet. Cool and break into small pieces.