Pumpkin Popcorn by Meredith F - Musely
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Pumpkin Popcorn

posted in Food & Drink
  • ⅓ cup popping corn kernels (yields about 10 cups popped)
    2 tbs. melted coconut oil or butter
    2 tbs. maple syrup or honey
    1 tbs. pumpkin puree
    ¼ tsp. cinnamon
    ½ tsp. salt

  • Preheat the oven to 325 degrees.
    Pop the popcorn using an air popper or other method. We use this hot air popper.
    In a small saucepan, combine the oil, syrup, pumpkin puree, cinnamon, and salt. Cook over medium heat for a minute or two, stirring until all the ingredients are combined.
    Measure two cups of plain popcorn and set aside.

  • Put the remaining popcorn in a roasting pan. Pour the pumpkin mixture over the popcorn and stir until evenly covered.
    Bake for 6 to 8 minutes, stirring every few minutes.
    Let the popcorn mixture cool. The glazed pieces of popcorn will harden as they cool.
    Stir the plain popcorn into the pumpkin-glazed popcorn mixture and serve.


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