Barley 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 that genuinely tastes like autumn in snack form. A whisper of cayenne gives it just enough heat to keep things interesting, and that finishing sprinkle of flaky sea salt pushes the whole thing into seriously addictive territory. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels for hidden grain derivatives the way you often have to with flavored popcorn from the store. The process is straightforward — pop, coat, bake, and cool — and that short oven time is what transforms the sticky syrup into a satisfying, crispy shell that clings to every kernel. It makes a generous batch, so it's equally at home in a big bowl for movie night or portioned into bags as a crowd-pleasing homemade gift.
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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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