Cashew Free Orange Ginger Popcorn
Snack time just got a serious upgrade with this sweet, spicy, citrusy popcorn that's completely free of tree nuts — no cashews, no cross-contamination worries, just bold flavor from ingredients you can actually trust. The glaze is built on maple syrup, fresh orange zest, orange juice, and ground ginger, cooked down to a glossy, candy-like coating that clings to every single kernel. A pinch of baking soda gives the glaze that irresistible light, lacquered crunch once it bakes and cools, and an optional hit of cayenne adds just enough heat to keep things interesting. Popping the kernels yourself in coconut oil means you're starting completely from scratch — no mystery seasonings, no shared-facility snack bags to second-guess. The oven bake at a low temperature sets the coating slowly and evenly, so you end up with crispy, shatteringly good clusters rather than sticky, chewy disappointment. It's the kind of snack that disappears fast at movie nights, holiday gatherings, or honestly just a Tuesday afternoon on the couch.
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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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