Sweet & Salty Pumpkin Pie Spice Popcorn
It was finished in 20 minutes. There’s something really magical about the combination of flavors and textures – sweet, salty, crunchy, buttery goodness.
I’ve been meaning to pull together a popcorn recipe for quite some time, as it’s my number one go-to “healthy” snack for when I have no junk food in my apartment (always) and I’m having a salty craving (always). Maybe I should start buying some junk food.
This pumpkin pie spice popcorn is super simple, and even easier if you have an air popper. I don’t, but it’s forever been on my “one-day” list of kitchen appliances. It’s for those nights when cooking a meal is out of the question because your legs just won’t move to the kitchen, but your tummy keeps growling at you in desperation.
I started a new full-time job a week ago (yay!) and have been transitioning to a 9-5 schedule, far different from the odd hours I’ve kept for the past couple of years. By 7 p.m. I am ready for bed (and a re-run of True Blood). Snacks like these are just what I need to be stashed away to keep my energy levels up in the evening.
Using pumpkin pie spice instead of individually measuring all the spices is a massive time saver (and dish saver) and the maple syrup rounds out all those wonderful fall flavors. All you fellow popcorn lovers, this is just the fall popcorn recipe you’ve been searching for.
Print Sweet & Salty Pumpkin Pie Spice Popcorn Author: Katy’s Kitchen Prep time: 20 mins Cook time: 55 mins Total time: 1 hour 15 mins Yield: 8-10 cups Ingredients
- ½ cup popcorn kernels, un-popped
- 2 Tablespoons vegetable oil, or enough to coat the pan*
- ¼ cup vegan butter or dairy butter
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 5 Tablespoons maple syrup
- In a large pot with a lid, add the oil and three kernels of corn. Turn the heat to medium-high and place the lid on the pot. When the three kernels of corn have popped, add the rest of the kernels. With the lid on, shake the pot every couple seconds to avoid burning. Once the popping stops, turn off the heat and dump the popcorn in a large mixing bowl.
- Preheat the oven to 300 F and line a rimmed baking pan with foil, lightly spraying with cooking spray.
- In a small saucepan, add the butter and turn the heat to medium. Once the butter has melted, add the pumpkin pie spice, salt, and maple syrup. Whisk to combine.
- Pour the butter mixture over the popcorn, stirring as you pour. Spread the popcorn on the baking sheet and place in the oven for 50-60 minutes or until dry, stirring every 15 minutes.
Notes *The oil is only necessary if you are popping the popcorn over the stove. If you have an air popper, use that instead and omit the oil.