Celery 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 genuinely snack-worthy. The sweet-heat balance here is addictive — the maple syrup caramelizes in the oven into a crisp, lacquered coating, while a pinch of cayenne (totally optional) keeps things interesting. Every single ingredient in this recipe is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved. Coconut oil does double duty as both the popping fat and the base of the spiced syrup, keeping the whole thing cohesive and deeply flavorful. A quick bake at low heat sets the coating into a satisfying crunch that holds up well, making this just as good for a movie night as it is for gifting in a little bag. Finish with a pinch of flaky sea salt and you've got that perfect sweet-salty moment in every handful.
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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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