Homemade popcorn is the only way to go, especially if it’s pumpkin spice popcorn! Why pay ridiculous amounts of money for a half a bag of air? Popcorn kernels are ridiculously cheap and only take a few minutes to pop fresh at home. Add some delicious mix-ins and you’ve got yourself a knock-out snack! This recipe is slightly healthier using coconut oil instead of vegan butter, and the pecans also add a sweet buttery flavor to the mix. Try pumpkin spice popcorn with candied pecans tonight while you curl up to watch scary movies!
Over the pumpkin spice craze? Classic vegan popcorn is even easier to whip up in a matter of minutes. Get poppin’!
pumpkin spice pecan popcorn
Here’s a sweet and spicy way to class up your popcorn.
- 1/3 C popcorn kernels
- 1/8 C coconut oil
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground all-spice
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp sea salt
- 1/2 C pecans
- 1 tbsp brown sugar
Mix the spices and sea salt in a small bowl with a fork until well combined and set aside.
Cut the pecans in half or roughly chop them. Heat a pan over medium and toast the pecans with about 1/2 teaspoon of the coconut oil and the tablespoon of brown sugar. Toss and stir pretty constantly to prevent burning. The sugar will melt with the oil and start to bubble in about 2 to 3 minutes. At that point, toss the nuts again to make sure they’re coated and remove the pan from the heat and leave aside.
For the popcorn, heat a large pot over medium heat and put another 1/4 teaspoon of the coconut oil and 1 popcorn kernel in the pot right away and cover with a lid. As soon as you hear that 1 kernel pop, add the remaining kernels and cover with the lid again. Carefully shake the pot a little to coat all the kernels and do not remove the lid until all the kernels have finished popping.
Transfer the popcorn to a large bowl, and then put the remaining coconut oil and spice/salt mixture into the pot and whisk until it’s well mixed. Be careful at this point, because the pot is extremely hot! Put the popcorn back in the pot along with the candied pecans, cover with the lid, and shake to coat everything. Serve immediately.