Black Pepper Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with rich maple syrup and coconut oil to create a snack that smells like autumn and tastes even better. The coating bakes onto each kernel until it's perfectly crisp, then firms up as it cools into that satisfying, candy-coated crunch you want from a sweet-salty popcorn. A finishing sprinkle of flaky sea salt takes the whole thing over the top, playing beautifully against the sweetness of the maple glaze. Store-bought flavored popcorns are notorious for sneaking in black pepper or "spice blends" that can be hard to decode on a label, so making this at home puts you fully in control of every ingredient. The spice lineup here is all warmth and sweetness — no black pepper anywhere in the mix, just a gentle optional kick from cayenne if you want it. It's the kind of snack that disappears fast at movie nights, holiday gatherings, or honestly just a quiet Tuesday afternoon.
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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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