Updated: November 25, 2012 6:04AM

MAKES 15 CUPS

3½ quarts (about 14 cups) popped corn

½ cup pumpkin seeds

1 cup brown sugar

½ cup light or dark corn syrup

½ cup butter or margarine

½ teaspoon salt

¾ teaspoon ground
cinnamon

½ teaspoon ground
chipotle chile

½ teaspoon baking soda

1 teaspoon vanilla extract

Spray large shallow roasting pan with cooking spray. Gently combine popped corn and pumpkin seeds in pan; place in 250-degree oven while preparing glaze.

In heavy 2-quart saucepan, combine brown sugar, corn syrup, butter and salt. Stirring constantly, bring to boil over medium heat. Boil 5 minutes without stirring. Remove from heat.

Stir in cinnamon, ground chipotle chile, baking soda and vanilla; mix well. Pour syrup over warm popcorn mixture, stirring to coat well.

Bake 45 minutes, gently stirring occasionally. Remove from oven and cool. Break apart and store in tightly covered container. Or, if wishing to make individual treats, break apart and place popcorn mixture in paper or foil muffin holders, cover with plastic wrap and tie with a bow.

Spice Islands

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