Brazil Nut 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 feels genuinely special. The sweet-salty balance here is addictive — that optional hit of cayenne adds just enough heat to keep things interesting, and a final scatter of flaky sea salt takes it over the top. Every ingredient in this recipe is straightforward and easy to source without worrying about cross-contamination from tree nuts, which can be a real headache with flavored snack mixes and store-bought seasonings. The oven step is the secret weapon: baking the coated kernels low and slow dries out the glaze so you get a satisfying crunch instead of sticky, clumpy popcorn. It comes together in one saucepan and one baking sheet, which means cleanup is minimal and the reward is enormous. This is the kind of snack you make for a movie night and then find yourself eating straight off the pan before it even makes it to the bowl.
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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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