pumpkin spice pecan popcorn
Here's a sweet and spicy way to class up your popcorn.
Servings 6 cups
Ingredients
- ⅓ C popcorn kernels
- ⅛ C coconut oil
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground all-spice
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon sea salt
- ½ C pecans
- 1 tablespoon brown sugar
Instructions
- 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 ½ 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 ¼ 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.