Pregnancy Friendly Orange Ginger Popcorn
Snack cravings during pregnancy are no joke, and this sweet-and-zingy popcorn is the kind of treat that actually feels worth making from scratch. The glaze is built on maple syrup and unsalted butter, with fresh orange zest and juice giving it a bright, citrusy punch that pairs beautifully with warming ground ginger. Ginger is a longtime go-to for easing nausea, so working it into something this delicious feels like a genuine win. The whole thing gets baked low and slow until the coating sets into a satisfying crunch, which means you end up with something far more special than anything from a bag. A touch of cayenne is completely optional, so you can dial the heat up or skip it entirely depending on how your palate is feeling that day. Popped in coconut oil and glazed with wholesome, recognizable ingredients, there's no mystery about what's going into this bowl — just real food that tastes like a treat.
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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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