Wednesday, October 8, 2014

Pumpkin Spice Kettle Corn


Pumpkin Spice Craze

We decided to ride the tidal wave of pumpkin spice love! Please don't let it be said that The Cooking School at Jungle Jim's International Market ignores a culinary phenomenon.  So in honor of fall, pumpkins and pumpkin pie spice, Leigh popped a fragrant batch of Pumpkin Spice Kettle Corn in the Whirley Pop for all of us to enjoy. Thanks, Leigh! 


Freshly grated nutmeg is always preferred! You can purchase a nutmeg grater in Gourmet Galeria and whole nutmegs in the baking supplies aisle. Mix all the pumpkin pie spice ingredients in a small bowl. Measure 1 tablespoon for the popcorn recipe. Store the rest of the mixture in a clean, glass jar. 


Premium popcorn is a must. The popped kernels will be large and fluffy. If the coconut oil is hard, you can soften it a bit in the microwave. Mix the 1 tablespoon of pumpkin pie spice, salt and sugar together in a small bowl.


Place the coconut oil in a Whirley Pop or large, heavy stainless steel pot. Turn the heat to medium-high and add 2-3 popcorn kernels and cover.



When they begin to pop, add the remaining popcorn and ...



the Pumpkin Spice/sugar/salt mixture and cover again.



When you turn the handle, the sugar mixture will blend with the kernels.



Slowly crank the handle of the Whirley Pop or gently shake the stainless steel pot back and forth.



As the popping slows, turn off the heat and carefully remove the lid, tilting it away from your face to allow the steam to escape.



Pour the popcorn onto a large parchment-lined sheet pan and cool completely. This is the perfect fall sweet/salty snack with a tall glass of ice-cold apple cider. Again, thanks, Leigh!



Pumpkin Spice Kettle Corn

Pumpkin Spice Mix:
1 tablespoon cinnamon
¾ teaspoon allspice
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves

Mix ingredients in a small bowl. Measure 1 tablespoon for popcorn recipe.


Kettle Corn:
1 tablespoon Pumpkin Spice Mix
½ cup granulated sugar
1¼ teaspoons kosher flaked salt
2 tablespoons coconut oil
½ cup popcorn


Combine Pumpkin Spice Mix, sugar and salt in a small bowl and stir until well combined.

Place coconut oil in a Whirley Pop or large, heavy stainless steel pot. Turn the heat to medium-high.

Add 2-3 popcorn kernels, cover and when they pop, add the remaining popcorn and Pumpkin Spice/sugar/salt mixture and cover again.

Slowly crank the handle of the Whirley Pop or gently shake the stainless steel pot back and forth. As the popping slows, turn off the heat and carefully remove the lid, tilting it away from your face to allow the steam to escape.

Pour the popcorn onto a large parchment-lined sheet pan and cool completely.


Makes 12 cups

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