Fall Popcorn
Fall Popcorn
Ingredients
For the Popcorn
- 1/2 cup popcorn kernels, unpopped
- 2 tablespoons coconut oil
- 1/2 teaspoon salt, fine grain
For the Fall Coating
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup maple syrup
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt, fine grain
Instructions
- 1
Prepare the popcorn: In a large, heavy-bottomed pot (at least 6-quart capacity) with a lid, heat the coconut oil over medium-high heat. Add 3-4 popcorn kernels and cover. Once these kernels pop, remove them and add the remaining 1/2 cup of kernels. Cover the pot, shaking it gently back and forth over the heat to ensure even popping. Continue to shake until the popping slows to several seconds between pops. Remove from heat and immediately transfer the popped popcorn to a very large bowl. Sprinkle with 1/2 teaspoon of salt.
⏱️ 5 min
- 2
Make the fall coating: In a medium saucepan, melt the unsalted butter over medium heat. Add the light brown sugar, maple syrup, pumpkin pie spice, and 1/4 teaspoon of salt. Stir constantly until the sugar dissolves and the mixture comes to a boil. Reduce the heat to low and simmer for 2 minutes, stirring occasionally. Remove the saucepan from the heat and stir in the vanilla extract.
⏱️ 7 min
- 3
Combine popcorn and coating: Carefully pour the warm fall coating over the popped popcorn in the large bowl. Using a heat-resistant spatula or two spoons, gently toss and stir the popcorn until it is evenly coated with the sweet mixture. Work quickly before the coating cools and thickens too much.
⏱️ 3 min
- 4
Serve: Allow the coated popcorn to cool slightly on a baking sheet lined with parchment paper (if desired, to prevent sticking) before serving. This will help the coating set. Serve warm or at room temperature. Store any leftovers in an airtight container.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fall Popcorn
Ingredients
For the Popcorn
- 1/2 cup popcorn kernels, unpopped
- 2 tablespoons coconut oil
- 1/2 teaspoon salt, fine grain
For the Fall Coating
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup maple syrup
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt, fine grain
Instructions
- 1
Prepare the popcorn: In a large, heavy-bottomed pot (at least 6-quart capacity) with a lid, heat the coconut oil over medium-high heat. Add 3-4 popcorn kernels and cover. Once these kernels pop, remove them and add the remaining 1/2 cup of kernels. Cover the pot, shaking it gently back and forth over the heat to ensure even popping. Continue to shake until the popping slows to several seconds between pops. Remove from heat and immediately transfer the popped popcorn to a very large bowl. Sprinkle with 1/2 teaspoon of salt.
⏱️ 5 min - 2
Make the fall coating: In a medium saucepan, melt the unsalted butter over medium heat. Add the light brown sugar, maple syrup, pumpkin pie spice, and 1/4 teaspoon of salt. Stir constantly until the sugar dissolves and the mixture comes to a boil. Reduce the heat to low and simmer for 2 minutes, stirring occasionally. Remove the saucepan from the heat and stir in the vanilla extract.
⏱️ 7 min - 3
Combine popcorn and coating: Carefully pour the warm fall coating over the popped popcorn in the large bowl. Using a heat-resistant spatula or two spoons, gently toss and stir the popcorn until it is evenly coated with the sweet mixture. Work quickly before the coating cools and thickens too much.
⏱️ 3 min - 4
Serve: Allow the coated popcorn to cool slightly on a baking sheet lined with parchment paper (if desired, to prevent sticking) before serving. This will help the coating set. Serve warm or at room temperature. Store any leftovers in an airtight container.
⏱️ 5 min