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

Cook Mode Prevent your screen from going dark

Heat vegetable oil in a large, heavy-bottomed pot over medium heat. Add 2–3 test kernels and cover with a lid.
When test kernels pop, add remaining popcorn seeds and sugar. Cover and shake pot occasionally to prevent burning.
Cook until popping slows to 2–3 seconds between pops. Remove from heat immediately.
Transfer popcorn to a large bowl. Sprinkle with salt and pumpkin pie spice, then drizzle with melted butter.
Toss until evenly coated. Serve warm or let cool for a crispy snack.

Swap pumpkin spice with cinnamon sugar for a simpler flavor.

Drizzle cooled popcorn with melted chocolate for extra indulgence.

Mix in cranberries or candied pecans for a festive snack mix.

Use coconut oil instead of vegetable oil for added flavor.

To re-crisp, bake at 300°F (150°C) for 5–7 minutes.