BHA & BHT Free Orange Ginger Popcorn
Bright citrus, warming ginger, and a hint of heat come together in a glazed popcorn that feels genuinely special — the kind of snack you'd bring to a party and watch disappear in minutes. Store-bought flavored popcorn is one of those sneaky places where synthetic preservatives like BHA and BHT tend to hide, often buried in the fine print of the ingredient list. Making it from scratch with coconut oil, real maple syrup, fresh orange zest, and a handful of pantry spices means you know exactly what's going into every kernel. The glaze gets cooked to 250°F so it sets into a glossy, candy-like shell that crisps up beautifully as the popcorn cools on the pan. A pinch of baking soda gives the coating that satisfying light crunch, while the optional cayenne adds a slow, pleasant burn that plays perfectly off the sweet citrus. It's the kind of recipe that makes you wonder why you ever reached for a bag off the shelf in the first place.
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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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