Tuesday, March 4, 2014

Pumpkin Popcorn

Pumpkin Popcorn
  • 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
  1. Preheat the oven to 325 degrees.
  2. Pop the popcorn using an air popper or other method. We use this hot air popper.
  3. 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.
  4. Measure two cups of plain popcorn and set aside.
  5. Put the remaining popcorn in a roasting pan. Pour the pumpkin mixture over the popcorn and stir until evenly covered.
  6. Bake for 6 to 8 minutes, stirring every few minutes.
  7. Let the popcorn mixture cool. The glazed pieces of popcorn will harden as they cool.
  8. 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).  Perfect after school treat anytime of the year.

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