Wheat Free Orange Ginger Popcorn
Popcorn is naturally free of wheat, but finding a flavored variety at the store that hasn't been dusted with malt seasoning or processed on shared lines is a different story entirely. Making it from scratch solves that problem instantly, and this version takes the snack somewhere genuinely exciting. Fresh orange zest and juice bring a bright, citrusy punch, while ground ginger adds warmth and a little depth that keeps you reaching back into the bowl. The maple syrup glaze gets cooked to 250°F, which is what gives each kernel that satisfying, lacquered crunch once it comes out of the oven and cools down. A pinch of baking soda makes the glaze foam and aerate slightly, helping it coat every piece evenly rather than pooling at the bottom. If you like a little heat, the optional cayenne plays beautifully against the sweet orange — it's the kind of balance that makes this feel more like a gourmet treat than a simple snack. Break apart the clusters, pour yourself a drink, and try not to finish the whole batch in one sitting.
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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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