The Friday after Thanksgiving in our house means a major chill fest that includes continuing to feast throughout the day on the remains of last night’s dinner… and a super relaxed family movie night.
Tonight, on the menu for movie watchin’ is the ever-so-loved nooch covered popcorn, and a new family fave- Autumn spiced popcorn. It’s delicately sweet, slightly salty, and has just enough spice to still call it autumnal. That’s right, I said autumnal.
We haven’t picked out a movie yet for tonight… but I am hoping whatever we choose will be able to rival last night’s re-visiting of the classic The Karate Kid.
I love four day weekends! Happy Friday :)
Autumn Spiced Popcorn
- 1 cup popcorn kernels
- 2-3 tbsp cooking oil
- 1/2 cup vegan confectioner’s sugar
- 1/2 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp ginger
- 2 tsp cinnamon
- 2-3 tsp salt, or to taste
Over medium high heat, in a large pot bring cooking oil and three kernels of popcorn up to temperature. When one kernel pops, add the 1 cup of popcorn kernels and cover with lid. Let cook until all kernels have popped. I have a method of kinda shaking the pot with the lid on it occasionally as it’s popping to ensure even cooking and no burning.
Once popcorn has finished popping, add salt while stirring. I like a LOT of salt on mine, so I tend to go closer (or possibly a little over) 3 tsp, but just salt to taste.
In small bowl, stir together confectioner’s sugar, cloves, nutmeg, ginger, and cinnamon. Lightly dust over the popcorn, using a sieve to avoid any clumping, until all popcorn is evenly coated. Sprinkle with additional cinnamon before serving.