Beef 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 tastes like autumn in snack form. A whisper of cayenne gives it just enough heat to keep things interesting, while a final scatter of flaky sea salt makes every bite hit that perfect sweet-salty note. The whole thing is built entirely from pantry staples — popcorn kernels, coconut oil, maple syrup, and a handful of spices — so there's nothing here that comes from beef or any animal-based fat. A quick trip through a low oven dries out the coating and gives each kernel a satisfying, lightly crisp crunch that you just can't get from stovetop caramel corn alone. It's the kind of snack that disappears faster than you expect, so you might want to make a double batch.
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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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