1-1/2cupspumpkin spice pumpkin seedsor regular if you can't find pumpkin spice
Preheat oven to 250 degrees. Make your popcorn in the method you prefer. I prefer to air pop mine. Place in a large oven roaster and remove any unpopped kernels.
In a l2 quart saucepan over medium heat, melt the butter. Mix in the sugar until completely moistened. Bring to a slow boil and boil for approximately 2-3 minutes. If you boil too long, your sauce will harden too quickly on you. If using a candy thermometer the temperature should be about 250-300 degrees.
Remove from heat and add the Pumpkin Spice Flavor, salt, and baking soda. The syrup will bubble up with the baking soda, don't be alarmed!
Slowly pour the caramel sauce over the popcorn and stir to combine.
Continue stirring until the kernels are well coated.
Bake the caramel corn for 60 minutes, stirring every 10-15 minutes to prevent clumps.
Cool completely and store in an airtight container.