Chicken Free Sweet-Salty Pumpkin Spice Popcorn
Warm, spiced, and just a little addictive, this popcorn hits every note you want from a snack — sweet from maple syrup, cozy from cinnamon and ginger, and with a subtle kick if you decide to add the cayenne. The coconut oil acts as the perfect base for the spiced syrup, coating every kernel in a glossy, caramelized shell that crisps up beautifully in the oven. A quick bake at low heat is all it takes to transform a bowl of freshly popped corn into something that tastes genuinely special. The whole thing is built from pantry staples — no animal products, no poultry-derived ingredients, nothing to second-guess. That optional pinch of flaky sea salt at the end is not to be skipped; it pulls the sweet-spicy balance into perfect focus. This is the kind of snack that disappears fast at a movie night or holiday gathering, and the recipe scales up easily if you need a bigger batch.
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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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