Cashew Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, allspice, and a whisper of cayenne come together in a maple-coconut glaze that turns a humble bowl of popcorn into something genuinely special. The sweet-heat balance is addictive, and that optional pinch of flaky sea salt at the end takes the whole thing over the top. Store-bought flavored popcorns are notorious for sneaking in nut-based ingredients or being processed on shared lines, so making your own is the smartest move when you need to keep things tree-nut-free. Every ingredient here is straightforward and easy to verify — just kernels, coconut oil, maple syrup, and a handful of spices you likely already have in the pantry. The oven-baking step is what sets this apart from a simple stovetop toss; it dries out the coating so each piece crisps up beautifully instead of staying sticky. Let it cool for a few minutes and the glaze firms into a satisfying, lightly crunchy shell that makes it perfect for snacking, gifting, or setting out at a party.
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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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