Chestnut Free Orange Ginger Popcorn
Bright citrus, warming ginger, and a hint of heat come together in a glazed popcorn that feels like a gourmet snack shop find — made entirely in your own kitchen. The glaze is built from maple syrup, fresh orange zest and juice, and ground ginger, cooked to just the right temperature so it sets into a glossy, crunchy coating that clings to every kernel. A quick stir of baking soda at the end makes the glaze light and lacquered rather than sticky and dense, which is the little trick that takes this from good to genuinely impressive. Popcorn snacks can be a minefield when you're navigating tree nut concerns, since many flavored varieties are made on shared lines or tossed with nut-based coatings — here, every single ingredient is straightforward and easy to verify. The optional cayenne adds a slow, pleasant burn that plays beautifully against the sweet orange glaze, but it's just as satisfying without it. After a short bake and a ten-minute rest, the clusters crisp up into something you'll have a hard time not eating straight off the pan.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!