I am one of those people who would be perfectly happy to live somewhere with fall weather all year long. The leaves, the breeze, the sweater weather. I’m totally for it. I’m also all about every single autumn flavour including the much disputed pumpkin spice and, of course, maple syrup!
This recipe has all that fall goodness and more. Popcorn = one of my favourite snacks for when I want to eat my weight in something crunchy. Ever get that feeling? Thankfully, popcorn is a pretty guilt-free snack, so dig in. (Heck, add more maple and party. #autumnyolo)
Maple Pumpkin Spice Popcorn
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1 1/2 teaspoons pumpkin spice mix
- 1 tablespoon butter or margarine
- 1/2 cup chopped pecans, optional
- 5 cups popped popcorn
- In a large saucepan or pot, heat brown sugar, maple syrup and pumpkin pie spice mix over medium heat.
- Cook, stirring, 3 minutes or until sugar is dissolved and mixture is bubbling.
- Stir in butter until melted and well blended.
- Add pecans, if desired, and popcorn and stir until well coated.
- Allow mixture to cool before serving. Serve immediately or store in an airtight container.
A few tips for the perfect stovetop popcorn
Nothing’s better than a great batch of popcorn. Here are a few tips for perfect popping, every time.
- Warm a heavy pan or skillet with lid. Add approximately ¼ cup of vegetable oil to the pan, just enough to cover the bottom.
- Drop in two or three kernels and cover. When the kernels pop, add the remaining popcorn. Pour just enough kernels to cover the bottom of the pan. Again, cover with the lid.
- Shake the pan while the kernels heat and pop. Occasionally lift the lid slightly to allow steam to escape. When you hear the last few pops, remove the pan from the heat, take off the lid and empty the popped popcorn into a large bowl.
Recipe courtesy of the Popcorn Board.