Caffeine Free Sweet-Salty Pumpkin Spice Popcorn
Warm, spiced, and impossible to stop eating, this popcorn hits every note — sweet from maple syrup, cozy from cinnamon, ginger, and allspice, and just a little edgy if you opt in on the cayenne. The coconut oil and maple syrup get melted together into a glossy syrup that coats every single kernel before a low-and-slow oven bake locks it all in place. That short bake is the real secret: it transforms a sticky coating into a satisfying, lightly crisped shell that firms up even more as it cools. A final scatter of flaky sea salt pulls the whole thing together in the best possible way. Since every ingredient here is naturally plant-based and free of coffee, tea, or chocolate, you don't have to second-guess a thing — just pop, coat, bake, and snack. It's the kind of treat that disappears fast at movie nights, holiday gatherings, or honestly just a Tuesday afternoon on the couch.
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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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