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Boston in the fall. My absolute favorite time of year! There’s just something almost magical about what happens outside in Boston this time of year, and after a humid New England summer I’m more than ready to rock a scarf, bust out my sweaters, and sip a warm Pumpkin Spice Latte on a crisp fall evening.
Last year, if you remember, I paired my love of pumpkin with one of my favorite desserts: rice krispie treats. The results, if I do say so myself, were mighty delicious, and I was thrilled to see that you, my dear readers, loved it as much as I did! It was such a tasty endeavor that this year I thought I ought to give it another go and fall-ify another one of my guilty pleasures: popcorn.
I’ll admit it: I’m a popcorn addict. I’m one of those people who always, without fail, falls for the “for just 50 cents more you can upgrade to a super mega gigantic large popcorn with a free refill” line at movie theater concession stands. There is no legitimate reason to ever ever buy that much popcorn for one movie, but I do almost every time. And it’s amazing. I know, I have no shame when it comes to popcorn.
So naturally, pumpkin spice popcorn was a no-brainer! This is an awesome fall treat for the family: It’s super easy to throw together, your kids will love to help make it, it can be made a couple different ways to suit your taste, and it makes a sweet addition to family movie night!
- White Chocolate (amount varies, see below)
- Popcorn (1 bag lightly salted light/no butter popcorn OR 1/3 cup kernels + 3 Tbsp coconut oil)
- Pumpkin Pie Spice (to taste)
- Salt to taste (if popcorn is not salted)
- Popcorn (same amount as above)
- Pumpkin Pie Spice (to taste)
- 1.5 Tbsp brown sugar & 1 Tbsp white sugar, mixed
- Melted butter (optional, about 1 Tbsp butter, but amount depends on how much popcorn you make)
OPTION 1 DIRECTIONS
Step 1. Pop that popcorn! I used popcorn kernels and popped my popcorn using a bit of coconut oil (1/3 cup kernels to about 3 Tbsp coconut oil–or follow the directions on your popcorn kernel container) in a large pan. I used coconut oil since it has an almost sweet taste to it compared to other oils, like olive. Warm the oil over medium heat, leaving the lid slightly ajar. Toss in just a few kernels of popcorn. Once these kernels pop, you know your oil is hot enough. Throw in the rest of your kernels, allow them to pop, and remove the pan from heat once the popping slows to about one pop every 2 seconds or so. Add salt to taste. Alternatively, you could simply pop lightly salted light butter (or no butter) popcorn in the microwave.
Step 2. Melt your white chocolate. I used white chocolate Wilton Candy Melts, which are designed for use in baking and candy making. Be careful! Chocolate can burn, so be sure to follow the packaging directions when you’re melting chocolate. If you’re using a microwave, you will probably need to melt it at 40-50% reduced power and in 15-30 second intervals, stirring occasionally. I simply eyeballed the amount of chocolate I melted. It was approximately 1/2 cup of melted chocolate, but you may need more or less depending on taste preference and how much popcorn you have.
Step 3. On a clean flat surface, lay out parchment or wax paper, enough such that you can spread a single layer of popcorn onto it. You may want to tape this down. Pour your popped popcorn onto this surface.
Step 4. Drizzle your melted chocolate over your popcorn. Careful, as it may be hot! You can use a wooden spoon to stir around your chocolate into your popcorn, and as the chocolate cools you can put on a pair of disposable food handling gloves so you can thoroughly toss the chocolate onto your popcorn.
Step 5. Sprinkle Pumpkin Pie Spice over your chocolate covered popcorn to taste! If you don’t put enough pumpkin pie spice, your popcorn will taste more like just white chocolate covered popcorn and won’t have a pumpkin spice kick to it, so be sure to taste test!
OR, in case you don’t like white chocolate:
OPTION 2 DIRECTIONS
Step 1. Pop that popcorn! See above :)
Step 2. Melt your butter (optional) in the microwave. Easy!
Step 3. If you made your popcorn from kernels, toss in your brown and white sugar mix into the large pan that you popped your popcorn in. Adding a bit of melted butter is completely optional since your pan already has coconut oil in it that will help the sugar stick to the popcorn. If you popped your popcorn in a bag, pour your popcorn into a large bowl.
Step 4. (optional) Pour your melted butter over your popcorn and toss until your butter is such that the sugar mix will stick to it. Depending on how much popcorn you make and your own personal preferences, you may want to add more or less butter than recommended above.
Step 5. Add your sugar mixture to your popcorn and toss to coat. Then add your pumpkin spice to taste–sprinkle and stir! Be sure to taste test: you should be able to taste a hint of pumpkin spice without it being too overwhelming.
- 1/2 cup melted white chocolate for baking/candy making or to taste
- 1 bag lightly salted Popcorn OR 1/3 cup kernels + 3 Tbsp coconut oil
- Pumpkin Pie Spice to taste
- Salt to taste if popcorn is not salted
Pop your popcorn and salt to taste.
Melt your white chocolate. Be careful! Chocolate can burn, so be sure to follow the packaging directions when you’re melting chocolate. If you’re using a microwave, you will probably need to melt it at 40-50% reduced power and in 15-30 second intervals, stirring occasionally. Or, use a double boiler to melt your chocolate.
On a clean flat surface, lay out parchment or wax paper, enough such that you can spread a single layer of popcorn onto it. You may want to tape this down. Pour your popped popcorn onto this surface.
Drizzle your melted chocolate over your popcorn. You can use a wooden spoon to stir around your chocolate into your popcorn, and as the chocolate cools you can put on a pair of disposable food handling gloves so you can thoroughly toss the chocolate onto your popcorn.
Sprinkle Pumpkin Pie Spice over your chocolate covered popcorn to taste.
OR as an alternative to white chocolate, you can drizzle 1-2 Tbsp melted butter over your popcorn (or more, depending on how much popcorn you’ve made) and sprinkle a mix of brown and white sugar (1.t Tbsp brown, 1 Tbsp white) over your popcorn.
I hope you enjoy this pumpkin spice popcorn as much as I did! What is your favorite fall snack to make?
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