Bright citrus, warming ginger, and a hint of heat come together in a glazed popcorn that feels equal parts snack and special occasion treat. Many flavored popcorns and caramel corn products on store shelves rely on malt-based ingredients or are processed on shared lines, making them a real minefield if you're avoiding barley. This one is made entirely from scratch with a short list of clean, straightforward ingredients — popcorn kernels, coconut oil, maple syrup, butter, fresh orange zest and juice, ground ginger, and a pinch of cayenne if you like a little kick. The glaze gets cooked to 250°F so it sets into a glossy, crackly coating that clings to every kernel without turning sticky or soggy. A quick bake in the oven locks everything in, and the popcorn crisps up beautifully as it cools on the pan. The combination of tangy orange and spicy ginger is genuinely addictive — the kind of snack that disappears faster than you expect. Break it into clusters and pile it into a bowl, or bag it up for gifting, because it travels surprisingly well.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
