Popcorn is one of the easiest real food snacks to make. A small quantity of kernels goes a long way, so it’s also one of the most affordable whole food snacks. There are so many ways to jazz up plain popcorn. This pumpkin popcorn has a sweet, cinnamon pumpkin flavor that’s perfect for fall. I recommend using organic kernels so you can be assured that the corn isn’t genetically modified.
I like to make this pumpkin popcorn when my children have friends over. It’s a unique snack that everyone loves.
- ⅓ cup popping corn kernels (yields about 10 cups popped)
- 2 tbs. melted coconut oil or butter
- 2 tbs. maple syrup or honey
- 1 tbs. pumpkin puree
- ¼ tsp. cinnamon
- ½ tsp. salt
- Preheat the oven to 325 degrees.
- Pop the popcorn using an air popper or other method. We use this hot air popper.
- In a small saucepan, combine the oil, syrup, pumpkin puree, cinnamon, and salt. Cook over medium heat for a minute or two, stirring until all the ingredients are combined.
- Measure two cups of plain popcorn and set aside.
- Put the remaining popcorn in a roasting pan. Pour the pumpkin mixture over the popcorn and stir until evenly covered.
- Bake for 6 to 8 minutes, stirring every few minutes.
- Let the popcorn mixture cool. The glazed pieces of popcorn will harden as they cool.
- Stir the plain popcorn into the pumpkin-glazed popcorn mixture and serve.
Pumpkin Popcorn Price Breakdown
This recipe yields about 8 cups, and the total cost is $.85 or $.21 per serving (and that’s using organic popcorn kernels). Pumpkin popcorn is the perfect treat for little ones as they get ready for Halloween, and mom and dad will enjoy it too.
Adapted from this popcorn recipe by Lisa at 100 Days of Real Food.
If you’re looking for other pumpkin recipes, check out these goodies as well:
Linking to Real Food Wednesday, Whole Foods Wednesday, Healthy2Day Wednesday, Frugal Days, Sustainable Ways, Allergy-Free Wednesday, Monday Mania, Fat Tuesday, Ingredient Spotlight, Fresh Bites Friday, Fight Back Friday.