Rice Free Orange Ginger Popcorn
Popcorn is already a naturally grain-friendly snack, but this glazed version takes it somewhere genuinely special. A sticky maple syrup glaze gets layered with bright orange zest, fresh orange juice, and warming ground ginger before being cooked to a glossy, candy-like consistency — the kind that clings to every single kernel. A pinch of baking soda makes the glaze foam and lighten at the last second, giving the finished coating that irresistible crunch once it bakes and cools. The optional cayenne adds a slow, sneaky heat that plays beautifully against the citrus sweetness if you're into that sweet-and-spicy thing. Spreading the coated popcorn on a parchment-lined sheet and baking low and slow is what separates this from a soggy stovetop attempt — you get clusters that are genuinely crisp and dry, not sticky. Let it cool for the full ten minutes and you'll be rewarded with snackable, breakable pieces that taste like something from a specialty popcorn shop. It's the kind of treat that disappears fast at a movie night or holiday gathering, and nobody needs to know how straightforward it was to pull together.
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!