Makes 1 Serving
Macros: 195 Cal, Fat 10g, Carbs 24g, Fibre 3g, Protein 2g
1 3/4 tbsps Popcorn Kernels
2 tsps Coconut Oil
2 tsps Maple Syrup
1 tsp Pureed Pumpkin
1/16 tsp Cinnamon
1/16 tsp Sea Salt
In a tall, deep pot, melt coconut oil over medium-high heat. Add 2-3 "test" kernels and cover your pan until they pop.
Add the remaining kernels to the pot, cover and remove from heat for 30 seconds (to allow all kernels to reach equal temperature).
Return your pot to the medium-high heat with your lid tilted open to release steam (this keeps the popcorn crispy). Occasionally give your pot a shake. Once the kernels stop popping, about 2 minutes, transfer to a large bowl.
Turn off the stove. Make your maple pumpkin syrup in the same pot while it is still hot. Stir together the maple syrup, pumpkin, cinnamon and salt.
Drizzle the syrup onto your popcorn. Gently toss, divide into bowls and enjoy!
Storage: The popcorn is best had fresh but you can refrigerate the maple pumpkin syrup in an air-tight container up to 5-6 days.