Ingredients
Scale
- 1/2 cup popcorn kernels (or about 10–12 cups of pre-popped popcorn)
- 3 tablespoons unsalted butter (or coconut oil for a vegan option)
- 2 tablespoons brown sugar, packed
- 1.5 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- Optional: 1/4 cup toasted pepitas (pumpkin seeds) for extra crunch
Instructions
- Start by popping your popcorn kernels using your preferred method. You can use an air popper for a lighter base, or pop them on the stove with a little neutral oil for a richer flavor. Once popped, transfer the popcorn to a very large mixing bowl. Make sure to sift through the popcorn and remove any unpopped kernels to ensure a pleasant eating experience later.
- In a small saucepan over medium-low heat, melt the butter. Once melted, whisk in the brown sugar, pumpkin pie spice, vanilla extract, and salt. Stir continuously for about 1-2 minutes until the sugar has mostly dissolved and the mixture looks glossy and fragrant. Do not let it boil vigorously; you just want a smooth, cohesive syrup that will coat the popcorn evenly without making it soggy.
- Drizzle the warm spice glaze over the popcorn in the large bowl. Use two large spoons or a silicone spatula to toss the popcorn thoroughly. Work quickly to ensure the glaze distributes evenly before it begins to cool and set. If you are using pepitas, toss them in now. For the best texture, spread the coated popcorn onto a parchment-lined baking sheet for 5 minutes to allow the glaze to firm up and the popcorn to crisp back up. Serve immediately and enjoy.
- Cook Time: 15 minutes