*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Preheat oven to 350 degrees F (180 degrees C). Spread pecan halves and pumpkin seeds on a rimmed baking sheet. Toast for 6 to 8 minutes or until fragrant; cool slightly.
Meanwhile, melt Spreadables butter with hot sauce.
Combine warm popcorn with pecan halves, pumpkin seeds, and cranberries in a large bowl. Drizzle with butter mixture and toss to coat. Sprinkle with salt and re-toss to distribute salt evenly. Serve immediately.
To make popcorn on the stovetop, set a large heavy pot with a tight fitting lid over medium heat. Add 2 tbsp (30 mL) Spreadables Original; heat until just melted. Sprinkle 1/2 cup (125 mL) popcorn kernels evenly over the bottom of the pan. Cover and cook, shaking pan occasionally, until the popping stops.