Rose McAvoy is the woman behind the healthy living blog Our Lady of Second Helpings, where she shares recipes and tips that are easy to follow and great for anyone looking to get fit. Rose's passion comes from her own health and weight loss journey. She lost more than 145lbs and her husband lost more than 100lbs using small, workable steps and making one change at a time.

Rose joined Margaret with tips to help keep from gaining weight over the holidays (they're easy!) and share several non-candy treats that trick-or-treaters will love. She also prepared a simple Suger and Spice Popcorn treat (see recipe below) that takes minutes to prepare.

Connect with Our Lady of Second Helpings on Facebook. Follow on Twitter: @OurLadyof2nds

Here's the recipe for Rose's Sugar & Spice Popcorn:

A sweet and crunchy snack inspired by the flavors of pumpkin pie and gingerbread. A perfect party nibble or fire side nosh.

Prep time: 10 minutes Cooking time: 15 minutes; Yield: 7 servings approximately 2 cups each


12 - 14 cups air popped popcorn (approximately 1/2 cup unpopped kernels)


2 TB brown sugar

2 TB vegetable oil

2 TB honey

1 tsp cinnamon

1/2 tsp salt

1/2 tsp all spice

1/4 tsp cardamom, ground


  1. While kernels are popping into a large bowl, preheat oven to 325 and line a baking sheet with parchment or a silicone baking mat.
  2. Scoop the popped corn on to the prepared baking sheet being careful to leave the unpopped kernels in the bowl. Spread in an even layer on the pan.
  3. Measure the spices into a small dish. Heat the oil, honey and brown sugar in a small sauce pan over medium heat use whisk to stir frequently. After about 3 - 4 minutes the mixture should begin to bubble. Whisk in the spices and let cook an additional minute before drizzling the hot syrup over the popcorn. Use caution the syrup will be extremely hot.
  4. Use two large wooden spoons or spatulas to gently fluff the kernels to coat them with the syrup. Pat corn into an even layer and place pan into the hot oven for 5 minutes. After 5 minutes remove from the oven fluff the kernels and return to the oven for 5 additional minutes.
  5. Remove from the oven and gently fluff the popcorn as it cools to keep the pieces from sticking to each other.
  6. Store cooled popcorn in an air tight container for 1 to 2 days.

Sugar and Spice Popcorn should keep for 1 -2 days - if it isn't all eaten within 15 minutes!

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