Ingredients
8
cups unsalted plain popped popcorn
1
cup unsalted pumpkin seeds (pepitas)
1/2
cup butter or margarine
1
cup packed brown sugar
1/4
cup light corn syrup
1
teaspoon chili powder
1/2
teaspoon salt
1/2
teaspoon ground cumin
1/2
teaspoon ground cinnamon
1/4
teaspoon ground red pepper (cayenne)
Preparation
Heat oven to 250°F. Spray 17x12-inch half-sheet pan with cooking spray. In large bowl, mix popcorn and pumpkin seeds; set aside.
In 2-quart saucepan, melt butter over medium-low heat; stir in brown sugar and corn syrup. Heat to boiling over medium heat; boil 2 minutes. Stir in chili powder, salt, cumin, cinnamon and red pepper. Pour over popcorn mixture; stir to coat completely. Spread mixture in pan.
Bake uncovered 30 minutes, stirring occasionally. Cool completely in pan on cooling rack.
