Go Back

Maple Pumpkin Spice Drizzled Fall Popcorn

A cozy autumn treat combining popcorn with a delightful maple and pumpkin spice drizzle, perfect for gatherings or cozy nights in.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 900
Ingredients Method Notes

Ingredients
  

Popcorn Ingredients
  • 1 bag bag of popcorn (about 10-12 cups popped) Choose high-quality kernels for best flavor.
Drizzle Ingredients
  • 1/2 cup maple syrup Use pure maple syrup for best flavor.
  • 1 teaspoon pumpkin pie spice Can substitute with a mix of cinnamon, nutmeg, and ginger.
  • 1/4 cup melted butter Can substitute with coconut oil for dairy-free version.
  • 1/4 cup brown sugar Use organic brown sugar for a refined sweetness.
  • 1/2 teaspoon vanilla extract
  • to taste none salt Use sea salt for a gourmet touch.

Method
 

Preparation
  1. Start by popping the popcorn according to the package instructions. Once it’s popped, transfer it to a large bowl. Discard any unpopped kernels.
  2. In a saucepan over medium heat, combine the maple syrup, pumpkin pie spice, melted butter, brown sugar, and vanilla extract. Stir continuously until the mixture comes to a gentle simmer, ensuring the sugar dissolves completely.
  3. Remove the syrup mixture from the heat and carefully pour it over the popcorn in the bowl. Gently toss the popcorn to coat it evenly.
  4. Spread the coated popcorn out onto a parchment-lined baking sheet. Allow it to cool completely to help the coating set.
  5. After the popcorn has cooled, break apart any clumps and season with salt to taste. Serve and enjoy!

Notes

Store popcorn in an airtight container at room temperature for 3 to 5 days. To freeze, use a freezer-safe container for up to 2 months. Reheat in the oven to restore texture.