Apple Streusel-Spiced Popcorn

  • Cooking Channel
Total Time:
45 min
Inactive Prep:
15 min
30 min
8 to 10 cups popcorn


  • 1/3 cup pecan halves
  • 1/3 cup crumbled freeze-dried apples
  • 1/4 cup dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch freshly grated nutmeg
  • Kosher salt
  • 6 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • 1/2 cup popcorn kernels


Position an oven rack in the center of the oven and preheat to 350 degrees. Put the pecans on a rimmed baking sheet and toast, stirring occasionally, until lightly fragrant and a smidge darker, 8 to 10 minutes. Let cool completely.

Meanwhile, add the apples to a spice grinder and grind to a fine powder. Transfer to a small bowl.

Add the cooled pecans to the spice grinder and pulse just until they are the texture of very coarse cornmeal. Be careful not to grind them into a paste.

Transfer the pecans to the bowl with the ground apples. Add the sugar, cinnamon, nutmeg and a small pinch of salt. Stir to combine. Reserve.

Melt the butter in a medium saucepan over low to medium-low heat until light brown specks start to form and the butter starts to smell nutty, 10 to 12 minutes.

Meanwhile, heat the oil and 3 popcorn kernels in a large pot over medium heat until at least 1 of the kernels pops. Add the remaining kernels and cover the pot with a tight-fitting lid. Cook, shaking the pot occasionally, until the popping slows to a pop every 20 seconds.

Transfer the popcorn to a large bowl and toss with the melted butter and reserved spice blend. Serve immediately.

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The spice blend (without the popcorn) will keep in an airtight container in the refrigerator for up to 1 month. Try it stirred into sour cream or yogurt as a sweet dip for fruit; or sprinkle it on oatmeal, ice cream, pancakes or warm toast.