I believe I am in the minority when I say that halloween is my favorite holiday. But what’s not to love? Candy? Costumes? And all things pumpkin spice? Count me in!
The only thing I don’t care for is the whole scary aspect. Although I say I’m brave, I still haven’t had the courage to walk through a haunted house or watch a horror movie. The other night I decided to challenge myself. I had every intention of climbing into bed with my laptop to watch my very first scary movie, but somehow I chickened out and ended up watching Chef’s Table: France for the next two hours. (A fantastic show might I add! 10/10 would recommend!) At least I gave it a shot…sort of.
The next day I redeemed myself by making this SCARY good pumpkin spice kettle corn. This was a much better way to get into the spooky holiday spirit. I’d take this pumpkin spice kettle corn over wetting my pants from watching scary movies any day. Go ahead and give this recipe a try at your halloween party, and let me know what your fellow ghouls think.
- ⅓ cup popcorn kernels
- 1 tbsp ghee (I used 4th and Heart Madagascar Vanillia)
- 2 cups Pumpkin Spice Puffins cereal
- ½ cup maple syrup
- 3 tbsp almond butter
- 1 tsp vanilla
- pinch of salt
- ½ tsp pumpkin pie spice
- 2 scoops collagen peptides (optional for added protein)
- Preheat oven to 350 F.
- Heat the ghee in a large pot over medium heat. Add in 2-3 popcorn kernels once the ghee has melted and the pot is hot. Once the kernels pop, add in remaining kernels and place a lid over the top, tilted slightly to let out some steam. Shake the pot to mix up the kernels. It will take about 2-5 minutes for all of the kernels to pop.
- Once popcorn has popped, add it to a large bowl along with the puffins cereal.
- In a medium saucepan over medium heat, add in the rest of the ingredients and continue to stir until the mixture is smooth and fragrant. (about 2 minutes).
- Pour mixture over the popcorn and cereal and stir to coat.
- Pour out the kettle corn onto a parchment lined baking sheet, and bake for 6-10 minutes or until the popcorn is slightly browned. Cool for half an hour before digging in.