Cinnamon and chipotle add a sneaky flavor to this caramel corn.
Spray large shallow roasting pan with cooking spray. Combine popcorn and pumpkin seeds in pan; place in 250°F oven while preparing glaze.
Combine brown sugar, corn syrup, butter and salt in a heavy saucepan. Stirring constantly, bring to a boil over medium heat. Boil 5 minutes without stirring. Remove from heat. Stir in cinnamon, chipotle, baking soda and vanilla and mix well. Pour syrup over warm popcorn mixture, stirring to coat well.
Bake for 45 minutes, stirring occasionally. Remove from oven. Cool; break apart. Store in tightly covered container.