Autumn-Spiced Buttered Popcorn
The first thing I’m going to do with this post is show you that fancy, multi-colored popcorn, when popped, is pretty much like any other popcorn. I spent a few cents more on it out of curiosity.
Now I know. Back to the regular stuff I go.
The second thing I wanted to do was to give you another use for pumpkin pie spice. And to convince you to make your own instead of buying it. If you do a lot of baking (especially this time of year), you probably have the ingredients right on your spice rack. There are recipes all over the ‘nets for pumpkin pie spice, but if you want to see the one I use, it’s at the end of this post.
This popcorn combines a gentle sweetness (think Kettle Corn) with the rich flavor of baking spices. It’s a good thing to make if you want something sweet to much on, but aren’t willing to commit to the copious amounts of sugar in regular caramel corn. (There is a place for that, though. Love that stuff.)
I grew up on air-popped corn. With real butter. Microwave popcorn doesn’t hold a candle to the real deal. Air poppers
The color of the multi-colored popped corn does vary a little. Some kernels look white. Some a bit yellow. And the ones that look burned on the inside are the blue kernels. Worth the extra money? Meh.
After you add the melted butter with the sugar and spice it looks a little speckled. That’s definitely a good thing.
Autumn-Spiced Buttered Popcorn
Ingredients:
1/4 cup unpopped popcorn kernels (or however much your air popper holds)
4 T butter, melted
2 T brown sugar
1 tsp pumpkin pie spice
a generous pinch or two of saltDirections:
Pop kernels according to manfacturer's directions. Combine butter, sugar, and pumpkin pie spice in a small bowl. The brown sugar won't dissolve completely, but once you mix it up with the popcorn it won't make a difference. Drizzle over freshly popped corn. Add a pinch or so of salt and toss to combine.
Eat up. It goes quickly.
Serves 4. (maybe)
adapted from a recipe in Whole Grains: Every Day Every Way by Lorna Sass
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Astrid — November 13, 2010 @ 2:45 pm
I have always wondered about the colorful kernels. I wish they would pop into those colors, because blue popcorn would be amazing.
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nancy — November 13, 2010 @ 3:12 pm
I just love popcorn and this recipe sounds really yummy. I make a kettle corn but have never tried popping with brown sugar. Thanks for sharing!
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jane deere — November 13, 2010 @ 3:24 pm
I love kettle corn and this looks like a great twist for this holiday season. I'm just going to have to whip up a batch. Thanks for sharing!
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Karly — November 13, 2010 @ 3:53 pm
What an awesome idea! Love it…sounds perfect for movie night on a cool Fall night!
Stumbled!
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Britty — November 13, 2010 @ 5:57 pm
Oooh…we are huge popcorn fans in my family. I sent this to my mom, I know she'll love it. Thanks Nat!
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Christina — November 13, 2010 @ 6:14 pm
I love that Lorna Sass book too! This recipe is perfect for the holidays–sweet, but not so much that you feel guilty about it. Popcorn is good for you, people! Lots of iron! :)
Hope the road trip with the family is going well :)
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Joanne — November 13, 2010 @ 10:31 pm
I am a huge fan of kettle corn because of the sweet/salty appeal. What could make that better than pumpkin pie spice?
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Jolene - EverydayFoodie — November 14, 2010 @ 5:37 am
I have never come across colourful kernels like that before! They are really pretty :-)
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Lauren — November 16, 2010 @ 1:13 pm
This recipe definitely has me wondering why I don't eat popcorn more often… it looks delicious! I love the addition of pumpkin pie spice for a seasonal treat.
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Kristi — November 17, 2010 @ 9:21 pm
Um…I had my doubts but this. was. awesome! I am in a dinner swap group and took this around for the dessert and started getting texts two minutes after the drop off about how awesome it was. Thanks for a simple recipe that will wow people!
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