Citrus Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with maple syrup and coconut oil to create a snack that smells like autumn in the best possible way. The sweet-salty balance here is genuinely addictive — that optional pinch of cayenne adds just enough heat to keep things interesting, while a finishing sprinkle of flaky sea salt makes every handful feel a little fancy. So many flavored popcorn blends and spice mixes sneak in citrus zest, citric acid, or orange-flavored oils, which makes store-bought versions a minefield if you're avoiding citrus. This one is built entirely from pantry spices, pure maple syrup, and coconut oil, so there's nothing hidden to worry about. Baking the coated kernels low and slow is the move that sets this recipe apart — it dries out the syrup into a crisp, lacquered shell instead of leaving you with sticky, soggy popcorn. Let it cool on the pan and the coating firms up beautifully, making it just as good for a movie-night bowl as it is for gifting in a jar.
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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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