Pumpkin Maple Popcorn

1. 1

   Preheat oven to 400u00b0

2. 2

   Heat a large pot with a fitted lid on high heat with the oil, salt, 3 popcorn kernels. When the kernels begin to pop, add the remaining kernels, cover with the lid, and remove from the heat for 30 seconds. After 30 seconds, return to high heat and allow the kernels to pop for about 2-4 minutes, making sure to shake the pot while popping. Once the popping slows, remove from the heat.

3. 3

   Toss the popcorn in a large bowl with the pumpkin maple sauce. Spread an even layer of the coated popcorn a rimmed baking sheet and bake until the sauce has dried and hardened, for 5 minutes.

4. 4

   Cool for 15 minutes. Serve warm or at room temperature. Store in an airtight container for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.