White Chocolate Pumpkin Popcorn

Here is another recipe for our popcorn series.  I always struggle to write and post these recipes because it seems so unlike me.  But I do find these as goto recipes when I have certain cravings and just need a snack.  It also works out well for me because since I don’t really like popcorn I don’t end up overeating and eating too much.  It works out to be just enough to hit the spot.

I do enjoy making popcorn on the stove, however, I can be extremely lazy and do enjoy the convenience and ease of the microwave.  I feel like we (as a society) still do not understand the true effect that microwaves have on us, so me being the super-sensitive person that I am, can be a bit scared using them.  For example, while at work, I often stand outside the break room while re-heating my lunch, getting as far as I can away from the microwave while it is on.  I can only imagine what some of my co-workers are thinking as I stand loitering outside the break room.

That being said, I more often than not still microwave my popcorn at home.  ¼ cup of kernels in a brown paper bag popped in for about 2 ½ to 3 minutes.  No prepackaged microwave popcorn bags.  No added flavors or preservatives or whatever else to the popcorn while being cooked.  ​

Instead I save the flavors to toss after popped.  And because it is pumpkin season, here is a fall festive flavor…

For this recipe you will most likely want to refrigerate slightly before eating (if you can resist the temptation to devour immediately), this will help it harden.  Either way, you will want it cool lying flat and avoiding clumps, therefore, line a baking sheet with parchment paper to have when ready.

Now, this recipe is not vegan because I used Trader Joe’s white chocolate chips which contain milk, but this could easily be substituted with vegan white chocolate.  Allyson Kramer has a recipe for gluten free vegan white chocolate in one of her cookbooks but I have yet to attempt making it.  Maybe this December I’ll get around to that one.  

I like to melt my chocolate over boiling water (note my fear of microwaves above) but feel free to use alternative methods.  Before the chocolate melts completely, add your pumpkin.  Once the chocolate is completely melted remove from heat and stir in your pumpkin spice mix.  Pour over your popped popcorn and stir until well coated.  Depending on your amount made you may want to alternate adding the chocolate mixture with stirring to ensure it is evenly spread.  Once well coated spread out in a single layer over your parchment paper.  If capable, set the baking sheet in the fridge for a few minutes before enjoying.

Curl up with a book or movie and enjoy that fall sweetness for the evening.  If you have any left over (yeah right, I know), store in an airtight container.