Citric Acid Free Sweet-Salty Pumpkin Spice Popcorn
Warm, spiced, and just a little addictive, this popcorn hits every note — sweet from real maple syrup, cozy from cinnamon, ginger, and allspice, and finished with a whisper of heat if you're into that. Most flavored popcorns and snack mixes rely on citric acid as a preservative or flavor enhancer, which makes store-bought options a minefield for anyone avoiding it. This one keeps things beautifully clean: every ingredient is straightforward, and the glossy coating comes entirely from coconut oil and maple syrup baked right onto the kernels. The oven step is the secret weapon — it transforms the sticky coating into a satisfying, lightly crisped shell that clings to every piece. A final scatter of flaky sea salt pulls the whole thing together and makes it genuinely hard to stop snacking. It's the kind of treat that works just as well for a cozy movie night as it does for gifting in a little bag tied with twine.
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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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