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 real food snacks. There are so many ways to jazz up plain popcorn, and this is a great version for pumpkin season. I recommend using organic kernels so you can be assured that the corn isn’t genetically modified.
1/3 cup corn kernels (yields about 10 cups popped)
2 tbs. melted butter or ghee
2 tbs. 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 butter, honey, 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 – 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.
This recipe yields about 8 cups, and the total cost is $.85 or $.21 per serving (and that’s using organic popcorn kernels). This is the perfect treat for little ones as they get ready for Halloween.
Recipe adapted from this one.
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.
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