We are tickled autumnal orange to be hosting Monica from The Yummy Life for a guest post! If you're interested in guest blogging, get in touch! E-mail Julie.

Now, take it away, Monica!

I'm so excited to be writing a guest post today on one of my favorite topics: popcorn party mixes. They are so versatile, and it's hard to find anyone who doesn't love popcorn. I like to make different kinds of popcorn mixes to fit different seasons and occasions. That means it's time for a popcorn mix for autumn.

This super easy recipe doesn't require a candy thermometer. It combines autumn flavors and nuts with maple syrup to make a delicious seasonal treat that is great for fall parties of all kinds. You can also bag it up and give it for party favors, hostess gifts, and classroom treats.

This is one basic recipe that you can make 3 ways: (1) a sweet, nutty popcorn mix; (2) the same mix drizzled with chocolate; or (3) the chocolaty mix decorated with colorful sprinkles. 

Step-by-step photos for making
Autumn Spice Popcorn Party Mix

Step 1. Assemble the ingredients: pecans, pumpkin seeds (pepitas), maple syrup, corn syrup, vanilla, pumpkin pie spice, salt, sugar, butter, popcorn. Optional: chocolate chips & sprinkles.

Step 2. Prepare 8 cups of popped popcorn, preferably without salt, oil or butter. I like to pop mine in the microwave.

Step 3. Spread the pecans and pumpkin seeds on a baking sheet and toast in a 350 degree oven for 10 minutes.

Step 4. Combine the toasted nuts with the popped corn and set aside.

Step 5. Over medium-high heat, combine the sugar, corn syrup, maple syrup, butter, pumpkin pie spice and salt. Stir it frequently while it heats up. Once it reaches a rolling boil (that means the entire surface is bubbling, and the bubbles can't be stirred away), continue to boil for 3 minutes; stirring constantly during the last minute.

Step 6. Remove from heat, stir in the vanilla.

Step 7. Quickly add and stir in the nuts and popcorn. Stir until popcorn is evenly coated.

Step 8. Spread hot mixture out evenly on a large baking sheet that has been coated with cooking spray. While it's still hot and pliable, you may need to break up and redistribute some of the nuts that have clustered together.

If you won't be adding chocolate drizzles, you can stop right here. Let the mixture cool completely, and then break it into pieces.

The autumn flavors of pumpkin pie spice and maple syrup are a yummy combo! 

The nuts add flavor and crunch.

If you want to add some chocolate drizzles to your popcorn mix, complete Steps 1-8 above, and proceed with these steps...

Step 9. Add a little canola oil to chocolate chips and microwave at full power; stop and stir every 20 minutes just until chips completely melt; careful not to over-cook the chocolate. 

Step 10. Use a spoon to drizzle the melted chocolate on the coated popcorn/nut mixture.

Step 11. For a decorative touch, you can scatter the melted chocolate with decorative sprinkles. Orange sprinkles are perfect for an autumn mix.

Done! Let the chocolate harden before breaking the popcorn mix into pieces.

Cupcake liners are a fun, convenient, and tidy way to serve this at a party.

If you are an anything-is-better-with-chocolate type person, then you'll love this mix with the chocolate drizzles. It's a great combination of flavors and textures.

So you choose. Which variety of Autumn Spice Popcorn do you like best?

If you like popcorn party mixes as much as I do, you might also be interested in my recipes for Pretty-in-Pink Party Popcorn Mix, Game Day Party Popcorn Mix, and Green Popcorn & Pretzel Party Mix.

Make it a yummy day!

Autumn Spice Popcorn Party Mix

INGREDIENTS:

• 1 cup pecan halves
• 1/2 cup pumpkin seeds (pepitas)
• 8 cups unsalted* popped corn, unpopped kernels removed
• 3/4 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup maple syrup
• 1 tablespoon butter
• 1 teaspoon pumpkin pie spice
• 1 teaspoon salt*
• 1/2 teaspoon vanilla

*If using salted popcorn, omit or reduce additional salt.

FOR CHOCOLATE DRIZZLE & SPRINKLES (optional):

• 1/2 cup chocolate chips; dark, milk or white chocolate
• 1-1/2 teaspoons canola oil
• orange decorating sprinkles

Toast pecans and pumpkin seeds by spreading out on baking sheet and baking at 350 degrees for 10 minutes. Add toasted nuts/seeds to popped corn; set aside. Coat large baking sheet with cooking spray; set aside. In 5 quart pan on stove top, combine sugar, corn syrup, maple syrup, butter, pumpkin pie spice, and salt. Over medium-high heat, bring to a rolling boil (the entire surface is bubbling, and the bubbles can't be stirred away) and continue to boil for 3 minutes, stirring frequently. Remove from heat and stir in vanilla. Add popcorn/nut mixture to cooked syrup mixture; work quickly to stir until popcorn and nuts are evenly coated. Transfer to prepared baking sheet, continue to work quickly to spread out hot popcorn mixture on baking sheet. Redistribute nuts, if necessary, before mixture hardens. Let cool completely. To add chocolate drizzles (optional), melt chocolate chips and canola oil in microwave at full power; stop and stir every 20 minutes just until chips completely melt; careful not to over-cook the chocolate. Use a spoon to drizzle melted chocolate over popcorn mixture. If desired, scatter colored decorating sprinkles on melted chocolate. Cool until chocolate is set. Break into pieces and store in airtight container.

*If using salted popcorn, omit or reduce additional salt.

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Photos by: Monica Matheny

Monica is the creator, photographer, and blogger at The Yummy Life. She loves to invent and rework recipes to make them easier, tastier, and (whenever possible) healthier, with easy-to-follow instructions for her readers. Look for her on Facebook.