Low FODMAP Cinnamon Pecan Popcorn
Sweet, crunchy, and warmly spiced, this glazed popcorn is the kind of snack that disappears fast ā especially when you're serving a crowd of six. The buttery maple glaze gets cooked down until it thickens, then a pinch of baking soda gives it that irresistible caramel-corn crackle once it bakes and cools. Pecan halves folded into the mix add richness and a satisfying bite, and the portions are kept intentionally moderate so the nuts stay within a gut-friendly range. Maple syrup sweetens the whole thing naturally, and at roughly two teaspoons per serving it clears the threshold that makes it a safe choice for sensitive stomachs. Storebought caramel corn is a minefield of high-fructose corn syrup, honey, and other sneaky sweeteners ā making this homemade version a genuinely smart swap. The whole process comes together in under 30 minutes, and the hardest part is waiting the five minutes for it to crisp up before diving in.
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Learn more āIngredients
6 servings
- Ā½ cup popcorn kernels
- 1 tbsp coconut oil or neutral oil
- Ā¾ cup pecan halves
For the glaze
- 3 tbsp unsalted butter
- Ā¼ cup maple syrup
- 1 tsp ground cinnamon
- Ā¼ tsp fine salt
- Ā¼ tsp vanilla extract
- ā tsp baking soda
Instructions
- 1
Preheat the oven to 300Ā°F (150Ā°C). Line a large rimmed baking sheet with parchment paper.
- 2
Pop the popcorn kernels in a large pot with the coconut oil over medium-high heat, covered, shaking the pot occasionally, until the popping slows to about 2 seconds between pops. Transfer to a large mixing bowl, discarding any unpopped kernels. You should have about 10ā12 cups of popped corn.
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