Chestnut 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 is optional, but it adds a sneaky little kick that takes the whole batch to another level. The spiced coconut oil and maple syrup glaze gets baked on until it crisps up beautifully, so every kernel has that satisfying crunch you want from a snack this good. Many store-bought flavored popcorns and seasonal snack mixes rely on unexpected additives or shared production lines that can be a real concern for people navigating specific tree nut allergies — making a homemade batch like this one a genuinely smart move. Every ingredient here is straightforward and easy to verify, so you know exactly what you're working with from kernel to bowl. It comes together with minimal fuss and a single baking sheet, making it just as perfect for a cozy movie night as it is for gifting in a pretty bag during the holidays.
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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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