Skinny Pumpkin Spice Kettle Corn

 
Throughout most of my life, my family has served our Thanksgiving dinner between early and mid-afternoon, more as a late lunch. Because we all rose with the sun, Mom and Dad would start cooking by 8 am while my brother and I watched the Macy’s Thanksgiving Day Parade.  

We called out commentary to our parents while they prepared the meal, telling them when to come in for the cutest floats or the marching band performances. (Everyone liked those better than the lip-synced numbers by recording artists!) By the time the station switched over to the dog show, half of the side dishes sat warming in the oven.

But a few years ago, once my brother and I had grown older and fonder of sleeping in, I suggested that we served the feast in the evening at a regular dinner hour. I pointed out that the later time would allow everyone to get enough sleep, exercise in the morning (always important to my parents!), and enjoy the parade, so my family agreed.
 

 
So now, Dad and I begin the chopping, slicing, peeling, sautéing, kneading, baking, washing, and roasting around noon. We start with his homemade whole wheat rolls and turkey, then move onto the stuffing and sweet potatoes, and finish with the mashed potatoes and a green salad. And don’t forget about the cranberry salad or pies we made the night before!

Because we taste test and sample the various dishes as we cook, Dad and I feel like we snack for most of the afternoon and never feel overly hungry while waiting to serve the finished feast, but the rest of our family usually needs a little something extra. Most of the time, they sneak into the pantry for crackers or—okay, let’s be honest—a few squares of dark chocolate, but this year…
 

 
I mixed up this Skinny Pumpkin Spice Kettle Corn for them to munch on instead! It’s sweet, crunchy, and comes together in just a few minutes, and those irresistibly cozy spices make waiting for the pumpkin pie at the end of the feast a whole lot easier!
 

 
You only need a few ingredients for this easy snack, the most important being the popcorn kernels. You can’t have kettle corn without the popcorn! You’ll need the plain kind that’s usually sold in large plastic jars, not the stuff that comes prepackaged in microwavable packets. Any brand or variety will work!

The sweet pumpkin spice flavor comes from Truvia and spices. Truvia is a type of stevia, which is a no-calorie, plant-based sweetener that’s clean eating friendly. I buy the kind that comes in a plastic jar with the flip-top lid rather than the individual packets. Many stores like Walmart, Target, or Safeway sell their own brand, which works fine as well.
 

 
As for the spices, you’ll use the perfect trio of cinnamon, nutmeg, and ginger. (They’re what you’ll need for this ultimate healthy pumpkin pie for your Thanksgiving dessert, too!) With limited shelf space in the kitchen, I prefer to keep the individual spices on hand rather than yet another jar of pumpkin pie spice, but that premade blend would work if you prefer.

To make the popcorn, add the coconut oil and 3 kernels to a large pot, and cover with the lid. Yes, I know it seems like a really tiny amount of oil, but that’s okay! The kernels mainly need heat and pressure to pop, not oil. Shake the pot back and forth every 3 seconds until the kernels pop; then carefully remove the pieces with tongs.
 

 
Now it’s time to add the remaining kernels, Truvia, and salt! Continue shaking the pan every 3 seconds to prevent the kernels or sweetener from burning. The Truvia will melt into a clear liquid, then start to bubble and foam. The kernels should start popping shortly after!

Once you can count 3 full seconds in between kernel pops, pour the popcorn into a large bowl, and sprinkle with the spices. Use tongs to toss the popcorn to evenly coat it with the spices—and help it cool faster, too!

Then all that’s left is to grab a bowl…
 

 
And eat!

But be warned: this kettle corn is highly addictive. I had to make a double batch for my family!
 

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