Pumpkin Pie Spice Kettle Corn

Why You’ll Love This Recipe

This kettle corn recipe is quick, easy, and made with pantry staples. The addition of pumpkin pie spice gives it a seasonal twist, transforming a simple snack into something special for fall. It’s lighter than many desserts, but still satisfies that sweet tooth. Plus, it makes your kitchen smell amazing while it pops.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¼ cup popcorn seeds (such as JollyTime yellow popcorn)
1 tablespoon vegetable oil
1 ½ tablespoons sugar
½ teaspoon table salt
½ teaspoon pumpkin pie spice
1 ½ tablespoons butter, melted

Directions

1. In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add a few popcorn kernels and cover with a lid.
2. When the kernels pop, add the rest of the popcorn seeds along with the sugar. Cover again and shake the pot occasionally to keep the sugar from burning.
3. Continue cooking until popping slows to about 2–3 seconds between pops. Remove from heat immediately.
4. Pour the hot popcorn into a large bowl. Sprinkle with salt and pumpkin pie spice, then drizzle with melted butter.
5. Toss well until evenly coated. Serve warm or let cool completely for a crispy snack.

Servings and timing

This recipe makes about 4 servings.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• Swap pumpkin pie spice for cinnamon sugar for a simpler flavor.
• Add a drizzle of white or dark chocolate over the cooled kettle corn for a sweeter treat.
• Mix in dried cranberries or candied pecans for a festive snack mix.
• Use coconut oil instead of vegetable oil for a hint of extra flavor.
• Increase or decrease sugar depending on your sweetness preference.

Storage/Reheating

Store cooled kettle corn in an airtight container at room temperature for up to 4 days. If it softens, spread on a baking sheet and re-crisp in the oven at 300°F (150°C) for 5–7 minutes. Do not refrigerate, as it will lose its crunch.

FAQs

Can I use microwave popcorn instead of stovetop kernels?

It’s best to use plain kernels, but you can use plain microwave popcorn and add the sugar, spices, and butter afterward.

Will the sugar burn while popping?

Keep the heat at medium and shake the pot frequently to prevent burning. Remove from heat as soon as popping slows.

Can I make this without butter?

Yes, but the butter helps the spices stick. For a lighter version, use a light spray of cooking oil instead.

What if I don’t have pumpkin pie spice?

You can mix ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, and ⅛ teaspoon ginger as a quick substitute.

Can I double the recipe?

Yes, but cook in batches to prevent overcrowding the pot.

Why is my kettle corn chewy instead of crispy?

It may have been cooked at too low a temperature or left covered after cooking, which traps steam. Make sure to vent the lid slightly while popping.

Can I make this recipe vegan?

Yes, simply replace the butter with coconut oil or vegan butter.

How do I prevent unpopped kernels in the batch?

Let the oil fully heat with 2–3 “test kernels” before adding the rest, and shake the pot often while cooking.

Can I use air-popped popcorn?

Yes, pop the kernels in an air popper, then toss with melted butter, sugar, and spices afterward for a similar effect.

Is this snack gluten-free?

Yes, as long as you use pure spices and plain kernels, this recipe is naturally gluten-free.

Conclusion

Pumpkin Pie Spice Kettle Corn is a quick and festive snack that combines the best of sweet, salty, and spiced flavors. Perfect for cozy fall evenings or sharing at parties, this crunchy treat will quickly become a seasonal favorite.

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