12 cups unsalted, unbuttered popped popcorn
3 cups chopped white chocolate or white chocolate chips
1 tbsp light olive oil
2 tsp pumpkin pie spice
1/2 cup toffee bits
1 tsp flaked sea salt, crushed
1. Line large, rimmed baking sheet with parchment paper or waxed paper. Place popcorn in large mixing bowl.
2. In microwave-safe bowl, combine chocolate, olive oil and pumpkin pie spice; microwave on Medium for 2 to 3 minutes or until melted and smooth, stirring after each minute.
3. Pour melted chocolate mixture over popcorn; add toffee bits and toss to combine. Immediately transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top.
4. Let cool; refrigerate for 1 to 2 hours or until set. Break into chunks for serving.
Warm pumpkin pie spices give this indulgent snack a true taste of autumn.
Tip: Homemade pumpkin pie spice can be made by combining 3 parts ground cinnamon with 1 part each ground nutmeg, allspice and ginger.
Per 1 cup
Saturated Fat 10g