Carrageenan Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with a hit of maple sweetness and just enough salt to make this popcorn completely impossible to stop eating. A whisper of cayenne in the mix gives it a subtle, slow-building heat that balances the sweet coating in the best possible way. The whole thing comes together with a short bake in the oven, which crisps the coating into a satisfying crunch that holds up far better than anything you'd grab off a store shelf. That matters because packaged flavored popcorns and pre-made spice blends are common hiding spots for carrageenan and other additives — making from scratch the smartest move here. Every ingredient in this recipe is straightforward and whole: coconut oil, maple syrup, and a handful of spices you likely already have in the cabinet. A final scatter of flaky sea salt over the warm popcorn ties the sweet-salty contrast together beautifully. It's the kind of snack that disappears fast at movie nights, holiday gatherings, or honestly just a quiet Tuesday.
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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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