Chicken Free Orange Ginger Popcorn
Sweet, citrusy, and just a little bit spicy, this glazed popcorn is the kind of snack that disappears faster than you expect. Coconut oil-popped kernels get coated in a glossy maple syrup glaze built with fresh orange zest, orange juice, and warm ground ginger — then baked low and slow until every piece is perfectly crisp. The baking soda trick makes the glaze light and lacquer-like rather than sticky and heavy, so you get that satisfying crunch in every bite. A pinch of cayenne is optional, but it adds a slow, pleasant heat that plays beautifully against the citrus sweetness. This is naturally free from any meat or poultry — just pantry staples and fresh citrus doing all the heavy lifting. It works just as well as a party snack, a movie-night treat, or a homemade gift packed into a jar. Let it cool fully on the pan and it crisps up into gorgeous clusters that are almost too pretty to break apart.
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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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