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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.