Gluten Free Maple Cinnamon Popcorn
Sweet, crunchy, and completely irresistible, this maple cinnamon popcorn is the kind of snack that disappears fast — especially when you're making it for six people. The glaze comes together with butter, pure maple syrup, brown sugar, cinnamon, and a splash of vanilla, then gets poured hot over freshly popped kernels before a low-and-slow bake sets everything into a glossy, caramel-like coating. That brief foam when the baking soda hits the glaze isn't a mistake — it's what gives the final crunch its satisfying, airy bite. Bagged caramel corn at the store is notoriously hit-or-miss for hidden gluten sources, so making your own from scratch with simple, naturally gluten-free ingredients is a genuinely smart move. Every component here — popcorn, coconut oil, maple syrup, butter, spices — is inherently free of wheat and grain-based additives, so there's no substitution gymnastics required. Baking it at 300°F and stirring halfway through ensures even coating and that perfectly dry, crispy finish rather than a sticky mess. Let it cool the full ten minutes and break apart the clusters — if you can wait that long.
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Learn more →Ingredients
6 servings
- 3 tbsp coconut oil or neutral oil
- ½ cup popcorn kernels
For the glaze
- 3 tbsp unsalted butter
- ¼ cup pure maple syrup
- 2 tbsp packed light brown sugar
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- ½ tsp fine salt
- ¼ tsp baking soda
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
- 2
Heat the coconut oil in a large pot over medium-high heat. Add 3 popcorn kernels, cover, and wait until all 3 have popped — this signals the oil is ready. Add the remaining kernels in a single layer, cover, and cook, shaking the pot every 15–20 seconds, until the popping slows to about 2 seconds between pops. Remove from heat immediately and transfer the popcorn to a large mixing bowl, discarding any unpopped kernels.
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