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Pumpkin Kettle Corn

Joy Bauer's Pumpkin Kettle Corn
Joy Bauer
makes 14 cups

Chef notes

Give your popcorn an addictive, pumpkin-y spin by tossing a batch with a sweet and caramel-like sauce and then crisping it in the oven. It helps take a standard snack from good to, well, incredible. Plain crunchy popcorn becomes completely irresistible with the cozy warm flavors of fall. You will not be able to stop popping — and that's totally fine because there's only 45 calories per cup and a dose of filling fiber. Munch on, folks.


  • 14 cups light popcorn, air-popped or any store-bought brand
  • 2 tablespoons canned pumpkin puree
  • 1/4 cup maple syrup
  • 1/2 teaspoon pumpkin pie spice seasoning blend
  • 1/4 teaspoon salt, plus more to taste



Preheat the oven to 250 F. Mist 2 baking sheets with oil spray and spread out 7 cups popcorn per sheet.


In a small bowl, add the pumpkin puree, maple syrup and seasoning blend and mix until well-combined.


Pour the sauce evenly over the popcorn (about 3 tablespoons per baking sheet) and toss with clean hands to distribute. Spread the popcorn in a single layer as best as you can. Sprinkle the salt over the tops.


Bake in the oven on a lower or middle rack for about 30-45 minutes (watch so it doesn't burn) to dry out the kernels and give them crunch. Season with extra salt and pumpkin pie spice blend or ground cinnamon, to taste. Serve warm or at room temp.