1/2 cup chocolate chips; dark, milk or white chocolate
1-1/2 teaspoons canola oil
orange decorating sprinkles
Toast pecans and pumpkin seeds by spreading out on baking sheet and baking at 350 degrees for 10 minutes. Add toasted nuts/seeds to popped corn; set aside. Coat large baking sheet with cooking spray; set aside. In 5 quart pan on stove top, combine sugar, corn syrup, maple syrup, butter, pumpkin pie spice, and salt. Over medium-high heat, bring to a rolling boil (the entire surface is bubbling, and the bubbles can't be stirred away) and continue to boil for 3 minutes, stirring frequently. Remove from heat and stir in vanilla. Add popcorn/nut mixture to cooked syrup mixture; work quickly to stir until popcorn and nuts are evenly coated. Transfer to prepared baking sheet, continue to work quickly to spread out hot popcorn mixture on baking sheet. Redistribute nuts, if necessary, before mixture hardens. Let cool completely. To add chocolate drizzles (optional), melt chocolate chips and canola oil in microwave at full power; stop and stir every 20 minutes just until chips completely melt; do not over cook the chocolate. Use a spoon to drizzle melted chocolate over popcorn mixture. If desired, scatter colored decorating sprinkles on melted chocolate. Cool until chocolate is set. Break into pieces and store in airtight container.
*If using salted popcorn, omit or reduce additional salt.