Remember my Kettle Corn recipe from way back when? Popcorn, and even kettle corn, don’t exactly scream “Thanksgiving,” but with a little help from some pumpkin spice friends (can’t you see the little containers marching along the kitchen counter?), kettle corn can become that pre-Thanksgiving dinner treat for when everyone is waiting around, possibly watching football. Why not?!? For the second year in a row, my parents are coming to us (my sister and me) in New York and we will only have to feed 6 of us, so there won’t be hoards of growling stomachs. But nonetheless, I like the idea of having something Thanksgiving-ish to munch on in the mean time, like Ina Garten’s Rosemary Roasted Cashews or Cafe Gitane’s Avocado Toasts. Apartment Therapy’s The Kitchn blog has a great Pre-Thanksgiving Eating round-up–check it out! For a really easy and casual option that requires no presentation or assembling and really only takes about 5-10 minutes: Kettle Corn with Pumpkin Spices.

That’s pumpkin spices, not pumpkin. See my original kettle corn recipe, which you’re more or less going to follow from start to finish. The difference comes at the very end, where you are going to spice it up! But first, you will need:

1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
1/8 tsp allspice
1/8 tsp cloves

Mix the above together in a small bowl. Follow the linked recipe until the brown sugar mixture has finished simmering. After you remove from heat, stir in the spice mix. Then pour all over the popcorn, salt generously, mix together and let cool a few minutes before serving it to your hungry relatives before they start bothering you in the kitchen.

Have a wonderful Thanksgiving. 🙂