This classic movie theater treat has taken on a sweetly spiced persona just in time for cozy nights during cool weather. The popcorn is coated in a pumpkin maple sauce that forms a crispy, candy-like crust on the outside of popcorn for a glossy finish. This method includes a tried-and-true method that involves heating the oil prior to adding the popcorn and removing it from the heat for a short break and placing back on the heat. This yields evenly-popped popcorn with no burnt or un-popped kernels.

Briana Riddock


Credit: Sara Tane

Recipe Summary test

About 4 quarts


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°

  • Heat a large pot with a fitted lid on high heat with the oil, salt, 3 popcorn kernels. When the kernels begin to pop, add the remaining kernels, cover with the lid, and remove from the heat for 30 seconds. After 30 seconds, return to high heat and allow the kernels to pop for about 2-4 minutes, making sure to shake the pot while popping. Once the popping slows, remove from the heat. 

  • Toss the popcorn in a large bowl with the pumpkin maple sauce. Spread an even layer of the coated popcorn a rimmed baking sheet and bake until the sauce has dried and hardened, for 5 minutes.

  • Cool for 15 minutes. Serve warm or at room temperature. Store in an airtight container for up to 1 week.