Easy pumpkin popcorn for a healthy gluten-free, dairy-free fall snack. ($.33 per serving)
- 1/3 cup popping corn kernels yields about 10 cups popped
- 2 tbs melted coconut oil
- 2 tbs maple syrup
- 1 tbs pumpkin puree
- 1/4 tsp cinnamon
- 1/2 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.
Calories: 140kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Sodium: 293mg | Potassium: 60mg | Fiber: 2g | Sugar: 6g | Vitamin A: 584IU | Calcium: 11mg | Iron: 1mg