Categories: Popcorn

Ingredients

• 1/2 cup sugar
• 2 tsp pumpkin pie spice
• 2 tsp kosher salt
• 1/4 cup coconut oil
• 1/3 cup popcorn kernels

Directions

1. Mix sugar with pumpkin pie spice and kosher salt; set aside. Heat coconut oil with a few popcorn kernels in Dutch oven over medium-high heat; cover. After a kernel pops, add the rest of the kernels and stir. Cover and cook, shaking the pot occasionally, until the popping slows to 2 seconds between pops, about 2 1/2 minutes. Remove from the heat and sprinkle in the sugar mixture. Cook over medium heat, tossing and scraping up the sugar with a rubber spatula, until caramelized, 3-7 minutes. Immediately spread on a baking sheet to cool.

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