Pumpkin Caramel Corn

This was such a fun recipe to make - I mean c'mon who doesn't love caramel corn in all it's ooey goodness! :)

8 quarts of popped popcorn = 1 1/4 cups unpopped kernels

1/2 cup butter

2 cups brown sugar

1/2 cup karo syrup

3/4 cup solid pack pumpkin

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

pinch of cream of tartar

1 tsp. baking soda

1 tsp. vanilla

Pop the popcorn into a large greased w/pam roasting pan. Melt butter in a medium saucepan and then add brown sugar, karo syrup, pumpkin, cinnamon, ginger, cloves, and cream of tartar. Bring to a boil stirring constantly. Let boil for 5 minutes, stirring occasionally. Remove from heat and add baking soda and vanilla. Bake in roasting pan (or you can use a big bowl and greased cookie sheets) at 225 degrees for 1 hour stirring every 15 minutes. When it's done cooking, pour onto waxed paper/foil and stir every 5-10 minutes as it cools. Enjoy!