Mustard Free Orange Ginger Popcorn
Sweet, citrusy, and just a little spicy, this glazed popcorn is the kind of snack that disappears faster than you expect. The glaze comes together with maple syrup, fresh orange zest, orange juice, and ground ginger, all cooked to a glossy, candy-like consistency before getting poured over a big bowl of freshly popped corn. A pinch of baking soda gives the coating that satisfying crackly texture once it bakes and cools. Mustard shows up in more snack foods than most people realize — spice blends, flavored coatings, and store-bought caramel corn can all be sneaky sources — so making this at home with straightforward pantry ingredients keeps things clean and worry-free. The optional cayenne adds a gentle heat that plays beautifully against the bright orange and warm ginger, but it's just as good without it. After a quick oven bake and a short rest on the pan, the clusters crisp up into something that feels genuinely special, not like a compromise. It's the kind of treat you'll want to bag up for movie nights, holiday gifting, or just keeping on the counter for dangerous snacking.
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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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