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
Serves | 2-3 |
Prep time | 3 minutes |
Cook time | 10 minutes |
Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 13 minutes |
Meal type | Snack |
Ingredients
- 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
Directions
Step 1 | |
In a medium-sized pot, melt the coconut butter over medium-high heat on the stove. | |
Step 2 | |
Pour in the popcorn kernels and place the lid on top, shaking constantly to coat kernels with oil and prevent burning. | |
Step 3 | |
In a cup, combine the sugar, pumpkin pie spice and salt. | |
Step 4 | |
Once the kernels have all popped, remove the pot from the heat, drizzle the maple syrup and sugar/spice/salt mix on top. | |
Step 5 | |
Replace the lid and shake well to coat evenly. |
