Thanksgiving Popcorn

Thanksgiving Popcorn

Class Recipes

Servings: Makes 10-12 cups


  • 3 Tbsp. canola oil
  • ½ cup popcorn kernels
  • ¾ cup coarsely chopped pecans, almonds,
  • or walnuts (or combination)
  • ½ cup dried cranberries
  • 2 Tbsp. butter
  • ½ cup pure maple syrup
  • 4 Tbsp. light brown sugar
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 heaping tsp. apple pie spice seasoning


1. Preheat oven to 325°F. Coat two large rimming baking sheets with cooking spray or aluminum foil.

2. Pour oil in a large saucepan over high heat and cover. After about 1 minute, check to see if the oil is hot enough by adding a couple of kernels – if they sizzle, the oil is ready. Add all of the kernels, cover the pot, and shake it a couple of times to coat the kernels with oil. Pop until you hear the popping slow down and immediately remove from the heat.

3. Pour the popcorn into a big bowl that has been coated with cooking spray, and add nuts and dried cranberries.

4. In a small saucepan over medium heat, bring butter, maple syrup, brown sugar, salt, and black pepper to a boil. Cook 1 minute. Add apple pie spice. Lower to a simmer for 2 minutes. Cool for 5 minutes. Pour syrup over popcorn and nuts, stirring to coat.

5. Spread the popcorn mixture onto the prepared baking sheets. Bake for 10 minutes. Remove from the oven and cool. Break into small clusters.


Equipment needed: Measuring cups and spoons, Baking sheets (2), Large saucepan, Large bowl, Small saucepan, Wooden spoon, Cooking spray

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