Brown Butter Pumpkin Spice Popcorn
If there’s anything better than homemade popcorn, it’s this Brown Butter Pumpkin Spice Popcorn! Lightly spiced and coated with caramelized butter, this simple snack will be your new favorite way to enjoy pumpkin spice.
If you’re looking for more snack recipes, be sure to check out some of my other favorites like Rosemary Sea Salt Popcorn, Best Homemade Kale Chips With Nutritional Yeast, Pumpkin Spice Latte Protein Brownies, or Garlic Ranch Pretzels With White Cheddar.
A Quick Look At The Recipe
- Recipe Name: Brown Butter Pumpkin Spice Popcorn
- Ready In: 20 minutes
- Makes: 10 servings
- Main Ingredients: popcorn kernels, salted butter, pumpkin spice
- Flavor Profile: nutty, caramelized popcorn with pumpkin spice
- Dietary Info: gluten free, no seed oils, eggless
- Difficulty: Easy!
- Why You’ll Love It: cozy fall popcorn, perfect for movie night
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Why You’ll Love This Recipe
- 5 Ingredients: This homemade popcorn only has 5 ingredients and it’s full of flavor!
- 15 Minutes: In about 15 minutes you can be enjoying fresh homemade popcorn!
- Fall Vibes: Look no further for a fall inspired snack! This homemade popcorn is all you need for cozy movie nights or pumpkin picking!
- Easy: This recipe is so easy, just simple ingredients and a pot is all you need.
Ingredients
- Coconut Oil: I like to use organic coconut oil to cook the popcorn. Coconut oil is a high heat oil, so it’s great for cooking the popcorn.
- Butter: I use Organic Valley Salted Butter, but you can use unsalted if you prefer.
- Pumpkin Spice: My Homemade Pumpkin Pie Spice Mix makes this popcorn warm and cozy! You can also use store bought if you prefer.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips
- If you’re new to making brown butter, check out my post How to Make Brown Butter for a full tutorial.
- I use my Homemade Pumpkin Pie Spice Mix, but you can use store bought too.
- Homemade popcorn is best eaten right away as it can go stale. But if you’re going to store it, be sure to put in an airtight container.
How to Make Brown Butter Pumpkin Spice Popcorn
- In a large pot add the coconut oil and 3 corn kernels, cover with a lid and put over medium heat.
- Once all kernels have popped, remove popped kernels and add all remaining corn kernels and cover with a lid.
- Intermittently, gently swirl around the kernels in the pot. Once kernels start to pop, shake the pot frequently so popped kernels rise to the top. When popping slows to 1 second between pops, remove pot from heat and remove lid.
- In a small saucepan over medium heat, add the butter. Melt until completely melted. Stir the butter to ensure even cooking. Continue to cook until the butter turns from bright yellow to golden brown and the milk solids are toasted. Immediately remove from the heat.
- Pour the butter over the popped corn and add the pumpkin spice and sea salt. Add the lid and shake to coat completely.
- Then it's ready to enjoy!
Recipe FAQ’s
Yes, you can cook the popcorn in extra virgin olive oil or ghee too.
Homemade popcorn is best eaten right away. But you can store it in an airtight container for up to 2 weeks.
Fall Movie Night Inspo
This Brown Butter Pumpkin Spice Popcorn is the perfect fall movie night snack! Enjoy it with other nostalgic favorites like Homemade Crunch Bars, Chocolate Covered Raisin Clusters, Vegan Dark Chocolate Mini Peanut Butter Cups, and Homemade Twix Bars. And cozy up with a Boozy Pumpkin Spice Hot Chocolate or Caramel Hot Cocoa.
More Homemade Snack Recipes
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Brown Butter Pumpkin Spice Popcorn
Equipment
- Digital Food Scale
- Small Pot
- Large Stock Pot
Ingredients
- 57 grams coconut oil
- 142 grams popcorn kernels
- 57 grams salted butter
- 2 teaspoons pumpkin spice
- 2 teaspoons fine sea salt
Instructions
- In a large pot add the coconut oil and 3 corn kernels, cover with a lid and put over medium heat. Once all kernels have popped, remove popped kernels and add all remaining corn kernels and cover with a lid.
- Intermittently, gently swirl around the kernels in the pot. Once kernels start to pop, shake the pot frequently so popped kernels rise to the top. When popping slows to 1 second between pops, remove pot from heat and remove lid.
- In a small saucepan over medium heat, add the butter. Melt until completely melted. Stir the butter to ensure even cooking. Continue to cook until the butter turns from bright yellow to golden brown and the milk solids are toasted. Immediately remove from the heat.
- Pour the butter over the popped corn and add the pumpkin spice and sea salt. Add the lid and shake to coat completely.
Video
Notes
- If you’re new to making brown butter, check out my post How to Make Brown Butter for a full tutorial.
- I use my Homemade Pumpkin Pie Spice Mix, but you can use store bought too.
- Homemade popcorn is best eaten right away as it can go stale. But if you’re going to store it, be sure to put in an airtight container.
Nutrition
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This popcorn is perfect for cozying up for movie night in the fall!