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1
Preheat your oven to 250 F and line 2 large rimmed baking sheets with foil or parchment paper.
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2
Set aside.
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3
In a large Dutch oven add the oil and 3-4 popcorn kernels and heat over medium.
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4
Cover and wait 5-6 minutes for the kernels to pop.
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5
Remove from heat and add the rest of the corn kernels and sprinkle with sea salt.
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6
Cover again and place over low heat.
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7
The kernels should begin to pop after just a few seconds.
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8
Remove from heat once the popping has begun to subside.
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9
Transfer to a very large bowl (make sure to remove any un-popped kernels, to protect your teeth).
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10
Into the bowl, add the chopped pretzels and pumpkin seeds.
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11
Toss to combine.
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12
Set aside.
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13
In a large saucepan, add the the butter and melt over medium-low heat.
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14
Add the sugar, brown sugar, corn syrup, pumpkin pie spice and cinnamon.
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15
Whisk to combine.
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16
Bring the mixture to a boil and boil for 5 minutes without stirring.
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17
Remove from heat and stir in the vanilla extract and baking soda.
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18
Pour a third of the sauce over the popcorn and toss to evenly coat.
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19
Add another third of the sauce, and again toss to evenly coat.
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20
Repeat this step once more.
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21
Pour the popcorn onto the prepared baking sheets in an even layer.
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22
Place sheets in the oven and bake for 1 hour and 15 minutes, stirring the popcorn every 15 minutes.
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23
Remove from heat and let cool completely.
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24
Top with melted chocolate if desired.
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25
The popcorn will keep stored in an airtight container for about a week.
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26
Enjoy!
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27
Recipe adapted from allrecipes.com.
