The name says it all... and it's delicious!
Preheat oven to 250°F. Line two baking sheets with parchment paper or a silicone baking mat. Set aside.
In a large saucepan or stockpot over medium heat, warm vegetable oil. When warm, add popcorn kernels and salt. Cover and allow to pop, gently shaking pan as kernels cook and pop. Transfer popped corn to a large bowl, discarding un-popped kernels.
In a small saucepan over medium heat, melt butter. Mix in brown sugar, pumpkin, corn syrup and spices - reserving vanilla and baking soda. When mixture is fully combined and warm, mix in vanilla and baking soda. Mixture should bubble up. Cook for 1-2 more minutes, stirring gently. Pour over popcorn, tossing to coat well. Divide caramel corn between prepared pans, being sure to spread out popcorn.
Bake at 250°F for 60 minutes, tossing after the first 30 minutes. Remove from oven and immediately break up any clumps. Cool and enjoy. Store in an airtight container.
Recipe compliments of Baked by Rachel