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Pumpkin Spice Popcorn

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Popcorn takes on cozy appeal with the easy addition of Caramel Pumpkin Butter enhanced with a little maple syrup for an extra touch of sweetness. Get kids involved in the mixing, since it’s really best done by hand. You’ll need a very large bowl to ensure an even coating of pumpkin butter on the popped kernels. If you’re popping your own corn in a traditional popper, we recommend 3 tablespoons of oil for every 1/2 cup (100 g) popcorn (which should yield about 14 cups). The popcorn will shrink as it bakes and absorbs the pumpkin butter, yielding just the right amount for about four people. Make an extra batch if you’re serving a crowd.

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 1/3 cup Caramel Pumpkin Butter
  • 1 Tbs. maple syrup
  • 1/2 to 1 tsp. pumpkin spice blend, homemade or store-bought
  • 13 to 14 cups popped popcorn
  • Kosher salt

Directions

Preheat an oven to 250˚F (120˚C). Lightly coat a baking sheet with cooking spray.

In a very large bowl (large enough to hold 14 cups of popcorn), mix the pumpkin butter, maple syrup and 1/2 teaspoon of the spice blend. Add the popped popcorn. Using your hands, gently toss the popcorn in the pumpkin butter mixture until evenly coated.

Dump out the popcorn onto the prepared baking sheet. Spread the popcorn out into an even layer. Bake, stirring once halfway through baking, until dry to the touch, 30 to 35 minutes. Sprinkle the popcorn evenly with salt and an additional 1/2 teaspoon pumpkin spice, if desired. Stir until evenly coated. Let cool; the popcorn will continue to crisp as it cools. Serve at room temperature.

Makes about 6 cups; Serves 4.

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