Almond Free Orange Ginger Popcorn
Citrusy, warmly spiced, and just a little addictive, this glazed popcorn is the kind of snack that disappears faster than you expect. The glaze comes together from maple syrup, fresh orange zest, orange juice, and ground ginger, all cooked to a glossy, candy-like consistency before getting poured over a big bowl of freshly popped corn. A pinch of baking soda makes the coating light and crackly rather than dense and sticky, which is exactly what you want. If you like a little heat, the optional cayenne adds a subtle kick that plays beautifully against the sweet citrus. Store-bought flavored popcorn often sneaks in almond flour, almond oil, or shared-facility nut warnings, so making your own is the cleanest way to enjoy something this indulgent. After a quick bake and a short rest on the pan, the clusters crisp up into something that genuinely rivals anything you'd find in a specialty snack shop. It's a crowd-pleasing treat that works just as well for movie night as it does for gifting in a pretty bag.
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Learn more →Ingredients
6 servings
For the popcorn
- ⅓ cup popcorn kernels
- 1 tbsp coconut oil
For the glaze
- ½ cup maple syrup
- 3 tbsp unsalted butter
- 1 tbsp fresh orange zest (from about 1 large orange)
- 2 tbsp fresh orange juice
- 1 ½ tsp ground ginger
- ¼ tsp fine salt
- ¼ tsp baking soda
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
- 2
Pop the popcorn kernels: heat the coconut oil in a large pot over medium-high heat. Add 2–3 test kernels, cover, and wait until they pop. Add the remaining kernels in a single layer, cover, and shake the pot gently every 30 seconds until the popping slows to 2–3 seconds between pops. Transfer the popped corn to a large mixing bowl, discarding any unpopped kernels. You should have about 9–10 cups of popped corn.
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