Jenny's Harvest Popcorn Mix

Celebrate the flavors of fall with Jenny's Harvest Popcorn Mix, a sweet and savory snack that's perfect for seasonal gatherings or cozy evenings at home. This autumn-inspired popcorn recipe features fluffy, freshly popped kernels coated in a luscious maple-cinnamon glaze, bringing out warm notes of brown sugar, nutmeg, and a hint of salt. Toasty pecans, almonds, and pumpkin seeds add a delightful crunch, while dried cranberries provide a pop of tart sweetness in every bite. Baked to golden perfection in just 10 minutes, this easy-to-make treat is a crowd-pleaser that doubles as an irresistible gift-worthy snack. Whether you're planning a fall movie night or looking for a healthy-ish alternative to store-bought mixes, this homemade harvest popcorn is the ultimate seasonal indulgence that will keep everyone coming back for more.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 6

Ingredients

• 1 cup popcorn kernels
• 2 tablespoons coconut oil
• 1 cup pecans
• 1 cup almonds
• 0.75 cup dried cranberries
• 0.5 cup pumpkin seeds (pepitas)
• 0.25 cup maple syrup
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 2 tablespoons unsalted butter

Directions

Step 1

Heat a large, heavy-bottomed pot over medium heat. Add the coconut oil and popcorn kernels, covering the pot with a tight-fitting lid.

Step 2

Shake the pot occasionally to help prevent kernels from burning, and continue cooking until the popping slows to about 2 seconds between pops.

Step 3

Remove the pot from heat and transfer the popcorn to a large mixing bowl, discarding any unpopped kernels.

Step 4

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

Step 5

In a medium saucepan over low heat, combine the butter, maple syrup, brown sugar, cinnamon, nutmeg, and salt. Stir continuously until the mixture is smooth and slightly thickened, about 3 minutes.

Step 6

Pour the mixture over the popcorn, and add the pecans, almonds, pumpkin seeds, and dried cranberries. Use a silicone spatula or your hands (greased to avoid sticking) to toss everything together until evenly coated.

Step 7

Spread the popcorn mixture in an even layer on the prepared baking sheet.

Step 8

Bake for 10 minutes, stirring halfway through to ensure even toasting.

Step 9

Remove from the oven and let the mix cool completely before serving—it will crisp up further as it cools.

Step 10

Once cooled, store any leftovers in an airtight container at room temperature for up to 1 week.

Nutrition Facts

Serving size	(634.7g)

Amount per serving	% Daily Value*
Calories	3292.5

Total Fat 225.0g	0%
Saturated Fat 53.6g	0%
Polyunsaturated Fat 22.1g
Cholesterol 62mg	0%
Sodium 1248.4mg	0%
Total Carbohydrate 279.8g	0%
Dietary Fiber 54.4g	0%
Total Sugars 150.8g
Protein 63.7g	0%

Vitamin D 0IU	0%
Calcium 543.6mg	0%
Iron 16.4mg	0%
Potassium 1287.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.6%

Protein: 7.5%

Carbs: 32.9%