Hauntingly Good Popcorn

This autumn popcorn mix leans into the season with pumpkin pie spice, cinnamon, and brown sugar coating every kernel, plus a trail-mix style scatter of dried fruit and crunchy walnuts in every handful.

The trick to getting the spice mixture to actually stick is using regular buttered microwave popcorn or stovetop popcorn popped in oil. The residual fat on the kernels acts like glue for the brown sugar and spices. Air-popped or lite popcorn is too dry and the seasoning slides right off into the bottom of the bowl.

Tossing the dried apples, cranberries, and raisins in with the popcorn before adding the spice mix ensures everything gets an even coating. The chewy dried fruit and crunchy walnuts break up the texture and keep each grab interesting.

Ten minutes from bag to bowl with zero cooking required.

Chef Tips

• Use freshly popped, still-warm popcorn for the best spice adhesion. As popcorn cools, the oils solidify and won’t grab the seasonings as well
• Chop the dried apple slices into bite-sized pieces so they’re easy to eat in a handful with the popcorn
• Store leftovers in an airtight container. The popcorn stays good for a day or two, though the dried fruit may soften it slightly over time

Variations

• Drizzle melted white chocolate over the finished mix for a sweet, candy-coated version
• Swap walnuts for pecans and add a pinch of nutmeg for a deeper autumn flavor
• Toss in candy corn or chocolate chips for a Halloween party snack bowl