BHA & BHT Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with a hit of maple sweetness and just enough heat from cayenne to keep things interesting — this is the kind of snack that disappears faster than you expect. Every kernel gets a glossy, spiced coating that bakes up crisp and caramelized, then firms even more as it cools on the pan. Coconut oil and pure maple syrup do all the heavy lifting here, which means you're working with clean, recognizable ingredients from start to finish — no synthetic preservatives like BHA or BHT hiding in a mystery coating. That matters more than people realize with packaged popcorn and flavored snacks, where those additives tend to sneak in through the oils or flavorings. Popping your own kernels and mixing the syrup yourself puts you in full control of exactly what goes into the bowl. A final scatter of flaky sea salt over the top pulls the sweet and savory contrast into sharp, satisfying focus. It's a cozy, crowd-pleasing treat that works just as well for a movie night as it does for a fall gathering.
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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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