We had our first snow of the season this morning!
We only got a quick flurry that melted almost immediately up north, but I’ll take what I can get!
The mountains have a wonderfully chilly coating that we’re hoping will stick around. Since the pup doesn’t appreciate taking breaks from his daily walks due to weather, I threw on a hat and fuzzy gloves and braved the freezing air. Once we were back in the warm house in front of the fireplace, I started a crockpot split pea soup with ham shanks and then got to business on a recipe idea that’s been dancing in my head since I saw the first bottle of pumpkin beer on the store shelf.
Pumpkin Spiced Maple Kettle Corn
|Prep time||3 minutes|
|Cook time||10 minutes|
|Total time||13 minutes|
- 3 tablespoons unpopped popcorn kernels
- 1/2 teaspoon coconut butter
- 1 tablespoon pure maple syrup
- 1 teaspoon sugar
- 1 pinch pumpkin pie spice
- 1/4 teaspoon sea salt
|In a medium-sized pot, melt the coconut butter over medium-high heat on the stove.|
|Pour in the popcorn kernels and place the lid on top, shaking constantly to coat kernels with oil and prevent burning.|
|In a cup, combine the sugar, pumpkin pie spice and salt.|
|Once the kernels have all popped, remove the pot from the heat, drizzle the maple syrup and sugar/spice/salt mix on top.|
|Replace the lid and shake well to coat evenly.|
This popcorn is a perfect blend of salty and sweet, with a wonderful hint of warm spice. I’m off to enjoy the snowy view with a hot bowl of homemade soup. Happy Friday!