Recipe: Maple Pumpkin Spice Popcorn

AuthorMarla Meridith
DifficultyBeginner

Try this amazing Maple Pumpkin Spice Popcorn recipe for snacking. Simple & great for fall and winter parties and get togethers.

Maple-Pumpkin-Popcorn-Marla-Meridith-IMG_4108
Yields1 Serving
Prep Time5 minsCook Time1 hr 15 minsTotal Time1 hr 20 mins
 2 cups (430 g) Popcorn Kernels
 1/2 cup (120 g) Coconut Oil
 1 cup (260 g) pure Maple Syrup (I prefer Grade B)
 3/4 cup unsweetened Pumpkin Purée
 1/2 teaspoon fine Sea Salt
 1 teaspoon ground Cinnamon
 1 teaspoon Pumpkin Pie Spice
 1 cup (110 grams) Roasted Salted Pecans, chopped
1

Preheat oven to 250 F with the rack in the middle. Pop your popcorn in the microwave or over the stove. Set one half of the popcorn aside and lightly salt it. Remove any kernels if necessary.

2

In a small sauce pan melt the coconut oil over medium heat. Stir in maple syrup, pumpkin, salt, cinnamon and pumpkin pie spice. Bring to a boil, stir and remove from the heat.

3

Pour maple syrup oven 1/2 of the popcorn in a large bowl. Combine well with a pair of tongs. The popcorn will flatten and get soggy at this point, but don’t worry because it will crisp up after you bake it.

4

Pour the popcorn onto a large baking sheet in a single layer. Bake for about 1 hour 15 minutes. Toss with tongs every 15 minutes. The last 15 minutes of baking time add the chopped pecans.

5

Remove popcorn from the oven, let it cool. Break up the larger pieces with your fingers and toss with the other 1/2 of the white popcorn.

Ingredients

 2 cups (430 g) Popcorn Kernels
 1/2 cup (120 g) Coconut Oil
 1 cup (260 g) pure Maple Syrup (I prefer Grade B)
 3/4 cup unsweetened Pumpkin Purée
 1/2 teaspoon fine Sea Salt
 1 teaspoon ground Cinnamon
 1 teaspoon Pumpkin Pie Spice
 1 cup (110 grams) Roasted Salted Pecans, chopped

Directions

1

Preheat oven to 250 F with the rack in the middle. Pop your popcorn in the microwave or over the stove. Set one half of the popcorn aside and lightly salt it. Remove any kernels if necessary.

2

In a small sauce pan melt the coconut oil over medium heat. Stir in maple syrup, pumpkin, salt, cinnamon and pumpkin pie spice. Bring to a boil, stir and remove from the heat.

3

Pour maple syrup oven 1/2 of the popcorn in a large bowl. Combine well with a pair of tongs. The popcorn will flatten and get soggy at this point, but don’t worry because it will crisp up after you bake it.

4

Pour the popcorn onto a large baking sheet in a single layer. Bake for about 1 hour 15 minutes. Toss with tongs every 15 minutes. The last 15 minutes of baking time add the chopped pecans.

5

Remove popcorn from the oven, let it cool. Break up the larger pieces with your fingers and toss with the other 1/2 of the white popcorn.

Recipe: Maple Pumpkin Spice Popcorn

~ Marla Meridith

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