Almond Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with a maple-coconut glaze to turn a humble bowl of popcorn into something genuinely craveable. The sweet-salty balance is dialed in perfectly — cozy enough for a movie night, interesting enough to set out at a party. A quick trip through the oven at low heat dries the coating into a satisfying, lightly crisp shell that clings to every kernel. Many spiced snack mixes lean on nuts as the star of the show, but this one proves popcorn can absolutely carry the whole thing on its own. The ingredient list is refreshingly short and straightforward — no specialty products, no hidden nut-based oils, just pantry staples you likely already have. A final scatter of flaky sea salt right before serving pushes it over the edge from good to genuinely hard to stop eating.
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Learn more →Ingredients
6 servings
- ½ cup popcorn kernels
- 3 tbsp coconut oil
- ¼ cup maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
For serving
- flaky sea salt, for serving (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 using your preferred stovetop or air-popper method. Transfer the popped corn to a large mixing bowl, discarding any unpopped kernels. You should have about 10–11 cups of popped corn.
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