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–+ servings

Pumpkin Kettle Corn

Give your popcorn an addictive pumpkin-y spin by tossing a batch with an out-of-this-world sauce and then crisping it in the oven.
Yield: 14 servings
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes

Ingredients
 

  • 14 cups light popcorn, air-popped or any store-bought brand
  • 2 tablespoons canned pumpkin puree
  • ¼ cup maple syrup
  • ½ teaspoon pumpkin pie spice seasoning blend
  • ¼ teaspoon salt, plus more to taste
Ingredient Details to Know
While the ingredients are naturally gluten-free, double-check packaging if you follow a gluten-free diet. 

Instructions
 

  • Mist 2 baking sheets with oil spray and spread out 7 cups popcorn per sheet.
  • Preheat the oven to 250˚

To make the pumpkin sauce:

  • In a small bowl, add the pumpkin puree, maple syrup, and seasoning blend and mix until well combined.
  • Pour the sauce evenly over the popcorn (~3 tablespoons per baking sheets) and toss with clean hands to distribute. Spread the popcorn in a single layer as best as you can. Sprinkle the salt over the tops.
  • Bake in the oven on a lower or middle rack for about 30 to 45 minutes (watch so it doesn’t burn) to dry out the kernels and give them crunch. Season with extra salt and pumpkin pie spice blend or ground cinnamon to taste. Serve warm or room temp.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 45Carbohydrates: 10gProtein: 1gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 35mgFiber: 1gTotal Sugar: 4g— Natural Sugar: 1g— Added Sugar: 3g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.