Step 1

Preheat an oven to 250˚F (120˚C). Lightly coat a baking sheet with cooking spray.

Step 2

In a very large bowl (large enough to hold 14 cups of popcorn), mix the pumpkin butter, maple syrup and 1/2 teaspoon of the spice blend. Add the popped popcorn. Using your hands, gently toss the popcorn in the pumpkin butter mixture until evenly coated.

Step 3

Dump out the popcorn onto the prepared baking sheet. Spread the popcorn out into an even layer. Bake, stirring once halfway through baking, until dry to the touch, 30 to 35 minutes. Sprinkle the popcorn evenly with salt and an additional 1/2 teaspoon pumpkin spice, if desired. Stir until evenly coated. Let cool; the popcorn will continue to crisp as it cools. Serve at room temperature.

Step 4

Makes about 6 cups; Serves 4.

Step 5

Williams Sonoma