Pumpkin Spiced Maple Kettle Corn
Print recipe
| 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 |
Sweet and salty kettlecorn is kicked up a notch with pumpkin spice and pure maple syrup.
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. | |
