Pumpkin Popcorn

⅓ cup popping corn kernels (yields about 10 cups popped) 2 tbs. melted coconut oil or butter 2 tbs. maple syrup or honey 1 tbs. pumpkin puree ¼ tsp. cinnamon ½ tsp. salt

Preheat the oven to 325 degrees. Pop the popcorn using an air popper or other method. We use this hot air popper. In a small saucepan, combine the oil, syrup, pumpkin puree, cinnamon, and salt. Cook over medium heat for a minute or two, stirring until all the ingredients are combined. Measure two cups of plain popcorn and set aside.

Put the remaining popcorn in a roasting pan. Pour the pumpkin mixture over the popcorn and stir until evenly covered. Bake for 6 to 8 minutes, stirring every few minutes. Let the popcorn mixture cool. The glazed pieces of popcorn will harden as they cool. Stir the plain popcorn into the pumpkin-glazed popcorn mixture and serve.