Pumpkin Pie Caramel Corn

2 bags kettle corn, popped and all un-popped kernels removed.
2 bags Milk Chocolate Pumpkin Caramel Ghirardelli Squares (I get mine at Target...only around the holidays)
9 T butter
1 1/4 c. packed brown sugar
2/3 c. corn syrup
1/2 tsp. baking soda
1/2 tsp. vanilla

Preheat oven to 250. Place popped corn into a large bowl and set aside.

In a medium saucepan over medium heat, combine the butter, brown sugar, and corn syrup. Bring to a light boil, place the lid on the pan and set the timer for 1 minute and 30 seconds. Remove from heat, whisk in vanilla and baking soda. Mixture will foam. Add the Ghirardelli squares and stir until melted, making sure not to let the chocolate burn. Pour over popped corn, stir to coat evenly and spread on a baking sheet covered with parchment paper. Bake in preheated oven for 30 minutes, stirring every 15 minutes. (I sometimes skip the baking step for chewier caramel corn.)

**NOTE: Next time I am going to add a 1/4 tsp of pumpkin pie spice to the butter, brown sugar, corn syrup mixture...just for a slightly stronger flavor.