This popcorn is so delicious that I have already made it four more times and it has become my favorite fall snack! The pumpkin pie spice pairs beautifully with the light caramel sweetness of the brown sugar, and it is ready to eat in just ten minutes! Here are the ingredients you need to make it:
Mash the vegan butter, vegan brown sugar, and pumpkin pie spice together and set the mixture aside:
Add the popcorn to a paper lunch bag and fold the top over several times. Place the bag in the microwave with the folded side down. (The following times work in my microwave, but you may have to adjust them for your microwave.) Cook on high for 1 minute 30 seconds, then remove the bag. Hold the bag from the top, and shake to get all the unpopped kernels to go to the bottom. Carefully open the bag, and scoop all the popped popcorn into a large bowl. Be careful not to touch the unpopped kernels as they are burning hot! Fold the top of the bag over again, and put it back in the microwave. Cook on high for another 50 seconds, then add the rest of the popped popcorn to the bowl. Most of the kernels should have popped and you should have about 8 cups of popped popcorn:
Heat the spice mixture until it is very hot, mix it again, and then pour it over the popped popcorn:
Toss really well to coat the popcorn evenly:
Heat the popcorn in the microwave for 30 seconds, then toss again. Heat and toss a second time, then serve your pumpkin pie spiced popcorn.
These cute pumpkin bowls are perfect!
One batch makes two 4 cup servings, but I can easily eat a whole batch by myself!
Pumpkin Pie Spiced Popcorn
This spiced popcorn makes delicious fall snack! The pumpkin pie spice pairs beautifully with the light caramel sweetness of the brown sugar, and it is ready to eat in just ten minutes!
Ingredients
- 55 g (1/4 c) Popcorn Kernels
- 19 g (4 tsp) Vegan Butter
- 14 g (1 packed TBS) Vegan Dark Brown Sugar
- 1.8 g (3/4 tsp) Pumpkin Pie Spice
Instructions
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Mash the vegan butter, vegan brown sugar, and pumpkin pie spice together and set the mixture aside.
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Add the popcorn to a paper lunch bag and fold the top over several times. Place the bag in the microwave with the folded side down. (The following times work in my microwave, but you may have to adjust them for your microwave.) Cook on high for 1 minute 30 seconds, then remove the bag. Hold the bag from the top, and shake to get all the unpopped kernels to go to the bottom. Carefully open the bag, and scoop all the popped popcorn into a large bowl. Be careful not to touch the unpopped kernels as they are burning hot! Fold the top of the bag over again, and put it back in the microwave. Cook on high for another 50 seconds, then add the rest of the popped popcorn to the bowl. Most of the kernels should have popped and you should have about 8 cups of popped popcorn.
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Heat the spice mixture until it is very hot, mix it again, and then pour it over the popped popcorn. Toss really well to coat the popcorn evenly.
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Heat the coated popcorn in the microwave for 30 seconds, then toss again. Heat and toss a second time, then serve your pumpkin pie spiced popcorn.