One of my new favorite fall treats is pumpkin popcorn. This snack is so simple to make and it completely captures the best flavors of autumn. You can make this for a movie night (pair it with a scary movie for Halloween!) at home.
Pumpkin lovers, read on!
I like to buy pumpkin puree in paper packaging instead of cans so there’s no risk of a metallic taste.
You’ll also need popping corn kernels, of course! Finally, you’ll need white chocolate and a pumpkin spice blend, which you can purchase at your grocer or make yourself (See the recipe for that below.)
Let’s get started!
Pumpkin popcorn recipe
Makes about 12 cups of popcorn.
- 3 tablespoons canola or coconut oil
- ½ cup corn kernels
- ½ cup (about 3.5 ounces or 100 grams) white candy melts or white chocolate chips
- 2 tablespoons pumpkin puree
- ½ teaspoon pumpkin pie spice blend, plus more for dusting (see recipe below)
Pumpkin spice blend:
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ ground cloves
You’ll need a 3-5 quart heavy-bottomed saucepan or pot with a lid. Add the oil to the pot and place it over medium-high heat.
If you’re using coconut oil, make sure the oil is completely melted and fully covers the bottom of the pot before doing the next step.
Measure ½ cup of corn kernels and set aside. Add two or three corn kernels to the pot, cover and keep an eye on it. When these kernels pop, you know that the pot is ready!
After your test kernels pop, add the ½ cup of kernels to the pot, making sure they’re in a single layer. Cover and remove the pot from the heat for 30 seconds. Place the pot back on the heat — your popcorn should start poppin’!
Once it’s popping like crazy, shift the lid so it’s ajar. This way, steam can escape. Lower the heat to medium. Shake the pot to allow all the kernels to pop.
Once the popping subsides, remove the lid and remove the pan from the heat.
Ahh, look at that lovely fresh popcorn! Place popcorn on a parchment-lined cookie sheet.
Meanwhile, heat the white chocolate chips or candy wafers in the microwave at 30-second intervals at 50 percent power until smooth. Make sure to stir between heating intervals. I prefer to use candy coating because it hardens better than white chocolate.
Add the pumpkin puree and pumpkin spice blend to the white chocolate and give it a good stir.
Place the chocolate-pumpkin mixture in a ziptop bag. Snip the corner and drizzle all over the popcorn. You can toss it all together to coat or leave it to dry on the cookie sheet, which will keep the drizzle lines in tact. Sprinkle with more pumpkin spice blend if desired.
Place in a bowl or individual containers and serve immediately. Enjoy!