Pumpkin Spice Popcorn

1 cup light brown sugar; packed
1/4 cup light corn syrup
1/4 cup water
3 tablespoons butter
1 teaspoon pumpkin pie spice
8 cups popped corn

In a heavy saucepan, combine brown sugar, corn syrup, water, butter and pumpkin pie spice. Bring to a boil, stirring until sugar is dissolved. Reduce heat and gently boil, stirring occasionally, until a candy thermometer reaches 285 degrees F (syrup separates into hard, but not brittle, threads when dropped into very cold water). Gradually pour over popcorn, tossing to coat evenly. Spread out on a lightly buttered cookie sheet. Cool and break into small pieces.