INGREDIENTS
16 cups
popped popcorn (about ½ cup unpopped kernels)
1 cup
salted butter
1 cup
packed light brown sugar
1/4 cup
light corn syrup
2 tbsp
molasses
1 tbsp
pumpkin pie spice
1 tsp
pure vanilla extract
1/4 tsp
baking soda
3/4 cup
chopped pecans, optional
1 1/2 cups
Ghirardelli Dark Melting Wafers