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Pumpkin Spice Popcorn

Pumpkin Spice Popcorn - recipe card
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A crunchy, sweet popcorn tossed with a warm pumpkin spice butter glaze that clings to every kernel. This fall-inspired snack balances the richness of brown sugar and butter with aromatic cinnamon, nutmeg, ginger, and cloves for a cozy, addictive treat.

Ingredients

Scale
  • 3 tablespoons neutral oil (such as canola or grapeseed), divided
  • 1/3 cup (55g) high-quality popcorn kernels
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (25g) packed light brown sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. In a large, heavy-bottomed pot (at least 5 quarts) with a tight-fitting lid, combine 2 tablespoons of the oil and 3 popcorn kernels. Place over medium-high heat. Once those kernels pop, the oil is hot enough.
  2. Quickly add the remaining popcorn kernels in an even layer. Cover the pot and shake gently to distribute. Continue cooking over medium-high heat, shaking the pot every 10 seconds, until the popping slows to about 2 seconds between pops, approximately 2 to 3 minutes. Remove from heat and let sit covered for 30 seconds to finish any last pops.
  3. Pour the popped popcorn into a large wide bowl. Pick out any unpopped kernels carefully to avoid breaking teeth later. Set the bowl aside.
  4. In a small saucepan, combine the remaining 1 tablespoon oil, the butter, brown sugar, pumpkin pie spice, and salt. Cook over medium heat, stirring constantly with a silicone spatula, until the butter is fully melted and the sugar has dissolved, about 1 minute. The mixture should be smooth and bubbly.
  5. Remove the saucepan from the heat and stir in the vanilla extract. The mixture will bubble up slightly; stir until incorporated.
  6. Drizzle the warm spiced butter mixture over the popcorn while tossing continuously with a large spoon or spatula. Keep tossing until every kernel is coated and no pools of glaze remain at the bottom of the bowl.
  7. Spread the coated popcorn in a single layer on a parchment-lined baking sheet. Let cool completely, about 10 minutes, to allow the glaze to set into a crisp, shiny coating. Do not stir while cooling or the coating may clump.
  8. Once cool, transfer to a serving bowl. Store any leftovers in an airtight container at room temperature for up to 3 days—do not refrigerate, as moisture will soften the crunch.

Notes

Store in an airtight container at room temperature for up to 3 days. Do not refrigerate. If the popcorn softens, spread it on a baking sheet and re-crisp in a 300°F (150°C) oven for 3 to 5 minutes. For a dairy-free version, substitute the butter with coconut oil (use 2 tablespoons total) and add 1/8 teaspoon salt. The glaze can also be doubled for extra coating if desired.

Nutrition

Keywords: pumpkin spice popcorn, fall popcorn snack, spiced popcorn, stovetop popcorn, pumpkin spice recipe, easy snack, autumn treat, homemade popcorn, buttered popcorn, sweet and spicy popcorn

Find it online: https://copycatkitchenco.com/pumpkin-spice-popcorn/