Capsaicin Free Sweet-Salty Pumpkin Spice Popcorn
Warm, cozy, and completely snackable, this spiced popcorn hits that perfect sweet-and-salty balance that makes it nearly impossible to stop eating. The coating is built around maple syrup and coconut oil, which bake down into a glossy, crisp shell that clings to every single kernel. Cinnamon, ginger, and allspice bring all the autumnal warmth you want without any heat — and because cayenne is listed as fully optional, it's easy to leave out entirely for a snack that's genuinely free of capsaicin. That's actually a bigger deal than it sounds, since so many spiced popcorn blends and store-bought seasonings sneak in chili-based ingredients without much fanfare. Here, you control every element from the stovetop to the oven, so there's no guesswork. A final scatter of flaky sea salt before serving takes the whole thing over the top, and the cooling step on the baking sheet means you end up with that satisfying crunch rather than a sticky mess.
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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)
Can be omittedcayenne pepper
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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