Category: Preparation recipe step by step

MAPLE PUMPKIN SPICE POPCORN – Butter with a Side of Bread by Gordon Ramsay

MAPLE PUMPKIN SPICE POPCORN - Butter with a Side of Bread


Maple Pumpkin Spice Popcorn is a little bit like caramel popcorn, but full of fall flavors. Made with brown sugar, maple syrup, pumpkin pie spice and butter – only 4 ingredients needed to make absolutely delicious popcorn!

Maple Pumpkin Spice Popcorn is a little bit like caramel popcorn, but full of fall flavors. Made with brown sugar, maple syrup, pumpkin pie spice and butter - only 4 ingredients needed to make absolutely delicious popcorn!

Maple Pumpkin Spice Popcorn is incredible. The sweet, pumpkin spiced coating is made in less than 5 minutes and pairs perfectly with freshly popped popcorn.

Popcorn with gooey spiced pumpkin topping

WHAT KIND OF POPCORN DO YOU USE TO MAKE PUMPKIN SPICE POPCORN?

You can use microwave popcorn, air-popped popcorn, or you can use my favorite stove-popped popcorn that is made with coconut oil. I haven’t used microwave popcorn in quite a while. At first it was because of the fact that I kept reading things about how it was so bad for you, but then once I started making my own popcorn on the stove, I realized how much better fresh popcorn tastes! If you haven’t tried it yet, it’s so easy and it’s so much yummier too.

Ingredients in maple pumpkin spice popcorn recipe

Ingredients in Maple Pumpkin Spice Popcorn

2 Tbsp brown sugar

2 Tbsp maple syrup (can also use pancake syrup instead)

1 1/2 tsp pumpkin pie spice

1 Tbsp butter

5 cups popped plain popcorn

How to make maple pumpkin spice coating for popcorn

How to make Maple Pumpkin Spice Popcorn

In a large pot, heat brown sugar, maple syrup and pumpkin pie spice over medium heat. Cook, stirring for 3 minutes until sugar is dissolved and mixture is bubbling. Stir in butter until melted and well blended.

Remove from heat and pour over popcorn. Stir until well coated. Best to eat while warm!

Maple Pumpkin Spice Popcorn

Maple Pumpkin Spice Popcorn is a little bit like caramel popcorn, but full of fall flavors. Made with brown sugar, maple syrup, pumpkin pie spice and butter – only 4 ingredients needed to make absolutely delicious popcorn!

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Course: Snack/ Dessert

Cuisine: American

Keyword: Maple Pumpkin Spice Popcorn

Servings: 8

Ingredients

  • 2 Tbsp brown sugar
  • 2 Tbsp maple syrup can also use pancake syrup instead
  • 1 1/2 tsp pumpkin pie spice
  • 1 Tbsp butter
  • 5 cups popped plain popcorn

Instructions

  • In a large pot, heat brown sugar, maple syrup and pumpkin pie spice over medium heat. Cook, stirring for 3 minutes until sugar is dissolved and mixture is bubbling. Stir in butter until melted and well blended.

  • Remove from heat and pour over popcorn. Stir until well coated. Best to eat while warm!

Spiced popcorn recipe

HOW DO YOU MAKE POPCORN ON THE STOVE?

I used to just use a large stockpot to make popcorn on the stove (which works great!), but I recently got this popcorn maker and it makes the whole process even easier. The popcorn cooks perfectly every time. To make popcorn on the stove:

  1. Put 1-2 Tbsp of coconut oil in the stovetop popcorn maker or in your stockpot. If you are using a stockpot, make sure you have a lid!
  2. Turn the heat on medium high and add about 6-7 “test” kernels to the pot. Put the lid on and wait for the kernels to start popping.
  3. As soon as the test kernels start popping, you can add the rest of the popcorn kernels. 1/8 cup of popcorn kernels will yield about 4 cups of popped popcorn, so you will want about 1/4 cup of kernels to make 8 cups of popped popcorn. I usually do a little bit extra though, it doesn’t have to be exact!
  4. Replace the lid and either continuously stir the handle on the stovetop popcorn maker or periodically shake your stockpot to prevent the kernels from settling in one spot and burning. As soon as the popping starts to slow down significantly, remove the pan from heat. That’s it!

Maple popcorn topping

IS PUMPKIN SPICE POPCORN GLUTEN FREE?

Yes, caramel popcorn is gluten free which makes this a great snack for those who can’t eat gluten. Most popcorn recipes are perfect for those with gluten sensitivities because there is no gluten in popcorn! There are only 3 ingredients in the sauce so it is very easy to identify other potential allergies as well – all gluten free as well!

How to make Pumpkin Pie Spice

I usually cheat and buy pre-made Pumpkin Pie Spice at the store, but it is also very easy to make your own! Just mix 1 tsp cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger and 1/8 tsp ground cloves. This makes the perfect amount for this recipe!

Maple Pumpkin Spice Popcorn is a little bit like caramel popcorn, but full of fall flavors. Made with brown sugar, maple syrup, pumpkin pie spice and butter - only 4 ingredients needed to make absolutely delicious popcorn!

LOVE POPCORN? SO DO WE! HERE ARE SOME OTHER POPCORN RECIPES TO TRY!

Maple Pumpkin Spice Popcorn is a little bit like caramel popcorn, but full of fall flavors. Made with brown sugar, maple syrup, pumpkin pie spice and butter - only 4 ingredients needed to make absolutely delicious popcorn!

Maple Pumpkin Spice Popcorn is a little bit like caramel popcorn, but full of fall flavors. Made with brown sugar, maple syrup, pumpkin pie spice and butter – only 4 ingredients needed to make absolutely delicious popcorn!

The BEST Fresh Green Bean Casserole by Gordon Ramsay

The BEST Fresh Green Bean Casserole


This is the BEST fresh green bean casserole recipe! Fresh beans, mushrooms, and caramelized onions give it that classic flavor you and your family will love, but this easy recipe is made entirely from scratch. I’ll also show you how to make this healthy side dish low carb/keto! 

overhead view of a casserole dish of homemade green bean casserole with a spoon in it
Homemade Green Bean Casserole made from scratch

Thanksgiving dinner isn’t complete without a dish of green bean casserole (and Brussels sprouts and sweet potato casserole). But honestly canned soup and those tins of fried onions kind of weird me out. And don’t even get me started on the texture of canned green beans. 

I knew there had to be a better way to make it. And there is! 

This healthy green bean casserole recipe is made from-scratch with all fresh ingredients, from the green beans and mushrooms, to heavy cream, to caramelized onions and toasty bread crumbs that give it it’s classic crunchy, golden brown top. 

Shawn’s a huge fan of the traditional recipe, but he loved my fresh take on it — he even said it tasted better than usual! 

You can even use pork panko to make it low carb and keto friendly. 

wood cutting board ion a white tile background with ingredients for low car and gluten-free green bean casserole: green beans, onions, and pork panko
Ingredients for low carb/gluten-free green bean casserole

How do you make homemade green bean casserole from scratch?

Traditionally, green bean casserole is made with canned or frozen green beans, condensed cream of mushroom soup, and French fried onions. 

For this healthy, from-scratch version, we’ll need to make a few swaps:

  • Use fresh green beans instead of frozen or canned. You can use frozen if you really want, but fresh taste so much better!
  • Two kinds of sauteed mushrooms, garlic, and heavy cream instead of the cream of mushroom soup. This gives your casserole base so much flavor! (You can also use homemade condensed cream of mushroom soup if you prefer.) 
  • Lightly caramelized onions to give the recipe that classic oniony flavor.
  • Panko bread crumbs to mimic that crispy topping that normally comes from French fried onions. With all the flavor and texture that’s happening here, I promise you won’t miss those friend onions one bit. 

Gluten-Free/Keto green bean casserole

To make this casserole low carb and gluten-free, you’ll need to make two adjustments. 

First, use coconut flour instead of wheat flour in your mushroom soup mixture. You can, of course, use your favorite low carb thicker such as xanthan gum or almond flour, but I like the texture that coconut flour lends to this recipe – it’s smooth and silky without being gummy or gritty. 

Second, you’ll need another option for those breadcrumbs on top. I LOVE how this recipe comes out with pork panko, which is essentially just crushed up pork rinds. It has a very subtle pork flavor that goes nicely with the green beans, and has that crunchy, crumbly texture that you’d expect atop a casserole. 

If you don’t want to use pork panko, you can also use almond meal on the top of your green beans. This will change the flavor of the recipe, so it won’t feel as true to the original we all know and love, but it will still be tasty. 

overhead view of chicken dinner with roast chicken, cranberry sauce, and fresh green bean casserole
Green bean casserole is a delicious part of a roast chicken dinner and a must for Thanksgiving!

FAQs:

How do you thicken green bean casserole?

To keep your casserole from being too watery, you’ll need to make sure your mushroom mixture is thick and a little gloopy. It should coat the back of a spoon. 

If you need to thicken it up, transfer ¼ cup of the liquid to a measuring cup. Whisk in a tablespoon or two of flour to form a paste. Wisk that mixture into the pot until it dissolves. 

If you’re following the instructions for making this recipe low carb, whisk in a few tablespoons of pork panko instead of adding more starch. 

How much fresh green beans equals a can?

One 15 ounce can of green beans is roughly equal to ½ pound of fresh beans. So if your favorite recipe calls for 2 cans of green beans, you’ll want to use one pound of fresh. 

Conversely, if you really love the flavor of canned green beans and can’t imagine making your casserole any other way, you can use two cans (drained) in place of the fresh beans this recipe calls for.

Can I make this green bean casserole ahead?

Absolutely!

Once you add the green beans to the casserole dish and top it with onions, cover it with foil and refrigerate it for up to 3 days. You can also freeze the casserole at this point, just be sure to let it thaw completely before baking it. For maximum crispiness, I wait until just before I bake the casserole before adding the bread crumb topping.

Be sure take it out of the refrigerator while the oven heats up to allow the chill to come off. Putting something straight from the fridge to the oven is never a good idea, since the dramatic change in temperature can cause your dish to shatter.

plated chicken dinner with stuffing, healthy green bean casserole, and cranberries
overhead view of homemade green bean casserole in a dish

Fresh Green Bean Casserole

Yield:
4 servings

Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
1 hour

Ingredients

  • 1/4 ounce dried porcini mushrooms
  • 2 Tablespoons butter, divided
  • 1 Tablespoon olive oil
  • 1 pint sliced crimini mushrooms
  • 2 garlic cloves, minced
  • ¼ cup flour (or coconut flour, for low carb/gluten-free)
  • 1 cup vegetable broth
  • ¼ cup heavy cream
  • 1 yellow onion, sliced
  • 1 pound fresh green beans, trimmed
  • ¼ cup panko bread crumbs (or pork panko, for low carb/gluten-free)

Instructions

  1. Heat your oven to 400F.
  2. Bring 1/2 cup of water to a boil. Add the porcini mushrooms and let sit for 20 minutes, until plump. Remove the mushrooms and finely chop them. 
  3. Melt 1 Tablespoon of butter and oil in a saucepan over medium heat. Add the porcini and cremini mushrooms and the garlic. Cook for 6-8 minutes, until softened. 
  4. Sprinkle the flour over the mushrooms, stirring to coat them. 
  5. Slowly whisk in the broth and heavy cream. Simmer for 10 minutes, until thick enough to coat the back of a spoon. 
  6. Add the green beans and simmer 4-5 minutes more. 
  7. Meanwhile, heat the remaining tablespoon of butter in a skillet over medium-high heat. Add the onion. Cover and cook 3-4 minutes, until the onion begins to soften. Remove the cover and continue to cook, stirring frequently, for 5-6 minutes or until a rich golden brown. If the onions start to stick to the pan, stir in a tablespoon or two of water. 
  8. Stir half of the onions into the green beans mixture, then transfer to a medium (roughly 8×6) baking dish. Scatter the remaining onions over the top, then cover with an even layer of panko. 
  9. Bake for 15-20 minutes, or until golden brown and bubbling. 
  10. Let stand 10 minutes before serving.

Notes

I bake this casserole at 400 because that’s the same temperature I roast chicken at and I usually make them together. If you’re making something that bakes at a lower temperature, that’s ok — just leave the casserole in for an extra 5-10 minutes until the top is golden. If you’re not using the oven for anything, you can also broil the casserole for 3-5 minutes to toast the top. 

To make vegetarian: Use traditional panko breadcrumbs

To make keto/gluten free: Use pork panko and coconut flour. 8 net carbs.

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Nutrition Information

Yield 6

Serving Size 1/6 recipe

Amount Per Serving

Calories 175Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 21mgSodium 226mgCarbohydrates 18gFiber 3gSugar 6gProtein 4g



Crock Pot Fudge | 101 Cooking For Two by Gordon Ramsay


Let’s make some great fudge with this super-easy recipe. Have fun making fudge with your child or just by yourself. This crock pot fudge recipe is just what you need for the holidays.
image of a pile of pieces of fudge with nuts on a red plate

Jump to:

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Introduction and My Rating

A slow cooker is perfect for making fudge because it decreases the chance of scorching or burning on low. With the top off, the kids can watch the “action” as the ingredients slowly melt into the fudge they are “helping” you make.

You and the kids can add your choice of nuts like I did. You could top with candies like sprinkles, M&M’s, or Reese’s Pieces.

There are lots of slow cooker fudge recipes out there. There were very few surprises. Some recipes are far from the mainstream, but most use chocolate chips and sweetened condensed milk like my 5 Minute Fudge.

My Rating:

My rating system. Great 5 out of 5
A nice 5. There is better fudge, but this is very nice.

The Chocolate

You can use either semisweet or dark chocolate chips. I suggest a good name brand. Generic/store brands tend to be lower quality chocolate with less cocoa butter.

Butterscotch Chips Option

This recipe gives you an option to use two bags of semisweet or dark chocolate chips or one bag of chocolate and one bag of butterscotch chips. While all the other recipes use just chocolate, I like my fudge with some butterscotch.

But the butterscotch doesn’t melt quite like the chocolate chips. It likes to maintain its shapes even when melted. When doing a stovetop fudge like my 5 Minute Fudge, you are standing there stirring the pot but not so much here.

So the answer is fairly simple, stir well several times and at the end, stir aggressively and mush any remaining chips against the side to make it combine with the chocolate. Not hard, but just be aware of it. Also, I would not even try the generic butterscotch chips.

♨️The Crock Pot

Crock Pot Size

This recipe fits nicely in a 3-quart crock pot but could use a bigger pot. It might melt a little faster. You need to have the chocolate melted well, and if using butterscotch chips, they need to be soft enough to combine. So you need to know your pot and pay attention.

Low Vs. High

Why low for the fudge? Can I just turn it up since I have the top off? No, please don’t do that.

On low, most crock pots get to full temperature over 5-6 hours degrees. On high, some may run up to full temperature in under 2 hours.  Neither low nor high should go above 211°, but some older ones or malfunctioning pots will—they shouldn’t, but some do. That is just too hot for fudge and will ruin the texture.

If you want to hover over the crock pot, stir frequently, and stop when melted, you can use high. But with low, you can dump and come back later. Even if you skip the stirring, it should be fine.

Why is the Lid off?

The first and most obvious thing about this recipe is cooked in an open crock pot with the top off. Yep, no top.

Why? Water is the enemy of fudge, and with the top off, all moisture is vented. Several recipes (usually British if I remember) were very emphatic about this, and I believe they were right.

An added plus is if the kids are “helping” they can look at the cooking and see its progress.

Just leave the top off. Your slow cooker will be slower, but that is fine. I tried just leaving it ajar, and it was not the same. Moisture still accumulated on the lid and dripped back in.

✔️Tips

Pan Size

I used an 8-inch square pan. A 9-inch would also be fine. Or make a wreath like my Easy Fudge.

Storage

Fudge can be stored airtight at room temperature for about a week or a bit more. It can be refrigerated airtight for 2-3 weeks.

Fudge can generally be frozen for up to 3 months but may lose a bit of texture. If you are planning on freezing, use real, not imitation, vanilla.

📖Candy Recipes

Crock Pot White Chocolate Almond Clusters

Easy Fudge

Easy Oreo Fudge

Crock Pot Chocolate Peanut Clusters

Banner for Christmas Candy RecipesThis recipe is part of Christmas Candy Recipes. Check out other easy candy recipes.

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🖼️Instructions

Chocolate chips and fudge ingredients

Start with a smaller crock pot. A 3-quart cooker is fine but a larger pot will work. Give it a heavy spray of PAM. The larger pot may cook a little faster.

adding sweetened condensed milk to the crock pot with chocolate

Combine one 14 oz can sweetened condensed milk, two 12 oz bags of semisweet or dark chocolate chips, and 1 teaspoon vanilla. You can substitute one bag of butterscotch chips for one of the chocolate chip bags but see the discussion above, please.

Cook in the crock pot on low for about 2 hours with the lid OFF. Stir halfway through. And then check occasionally.

Remember TOP OFF and on low.

pan lined with two crossing sheets of parchment paper

Prep an 8 by 8 or 9 by 9 pan with crossing sheets of parchment paper. Also, butter corners well to prevent sticking. I like to just a touch of butter under the parchment paper to hold it in place.

You can just butter the dish if you wish. If you do this, then after cooled, set in warm water for a few minutes to release the fudge.

adding nuts to a small crock pot with melted fudge

When the fudge combines easily, mix in ¾ to 1 cup of chopped walnuts if you wish.

pouring the melted fudge into the prepared pan

Pour into the prepared pan and smooth. You may add other toppings at this time. Refrigerate until firm (at least 2 hours).

fudge cut into small cups on the parchment paper

Remove from pan and cut into serving-size pieces.

cubes of fudge with nuts in a tower

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If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.

📖 Recipe

image of a pile of pieces of fudge with nuts on a red plate

Crock Pot Fudge

From Dan Mikesell AKA DrDan

Let’s make some great fudge with this super-easy recipe. Have fun making fudge with your child or just by yourself. This crock pot fudge recipe is just what you need for the holidays.

Prep Time 2 mins

Cook Time 2 hrs

Total Time 2 hrs 2 mins

Servings #/Adjust if desired 36

Ingredients

Recipe Notes

Pro Tips

  1. Use two 12 oz bags of semi-sweet or dark chocolate chips. Use a good brand.
  2. You can substitute a bag of butterscotch chips for one of the chocolate. They are generally harder to melt and mix but I like the taste.
  3. You can use a 3 quart or larger crock pot. If you use a full-size pot, this may melt faster.
  4. DO NOT COOK ON HIGH.
  5. KEEP THE LID OFF.
  6. Stir at about 1 hour into cooking then check occasionally after that. It is done when it all is melted and comes together.
  7. Use an 8 or 9-inch square pan. You can line it with parchment paper or just coat it with butter. If unlined, you may need to set the pan in warm water for a few minutes after the fudge is set up to get it out of the pan.
  8. I like to add walnuts at the end. You can add other things if you want or top with sprinkles, M&M’s, or Reese’s Pieces.
  9. Fudge can be stored airtight at room temperature for about a week or it can be refrigerated airtight for 2-3 weeks.
  10. Fudge can generally be frozen for upto 3 months but may lose a bit of texture. If you are planning on freezing, use real, not imitation, vanilla.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 161 kcalCarbohydrates : 16 gProtein : 2 gFat : 10 gSaturated Fat : 5 gCholesterol : 5 mgSodium : 16 mgPotassium : 159 mgFiber : 2 gSugar : 13 gVitamin A : 39 IUVitamin C : 1 mgCalcium : 45 mgIron : 1 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Appetizer

Cuisine :American

Originally Published November 12, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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