Popcorn is an anytime kind of food, so why not give it a little fall flavor with this recipe from Jungle Jim’s Food for Thought blog, powered by The Cooking School.
Pumpkin Spice Kettle Corn
Pumpkin Spice Mix:
- 1 tablespoon cinnamon
- ¾ teaspoon allspice
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
Mix ingredients in a small bowl. Measure 1 tablespoon for popcorn recipe.
- 1 tablespoon Pumpkin Spice Mix
- ½ cup granulated sugar
- 1¼ teaspoons kosher flaked salt
- 2 tablespoons coconut oil
- ½ cup popcorn
Combine Pumpkin Spice Mix, sugar and salt in a small bowl and stir until well combined.
Place coconut oil in a Whirley Pop or large, heavy stainless steel pot. Turn the heat to medium-high.
Add 2-3 popcorn kernels, cover and when they pop, add the remaining popcorn and Pumpkin Spice/sugar/salt mixture and cover again.
Slowly crank the handle of the Whirley Pop or gently shake the stainless steel pot back and forth. As the popping slows, turn off the heat and carefully remove the lid, tilting it away from your face to allow the steam to escape.
Pour the popcorn onto a large parchment-lined sheet pan and cool completely.
Makes 12 cups
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