Dairy Free Sweet-Salty Pumpkin Spice Popcorn
Warm, spiced, and impossible to stop eating, this popcorn hits every note — sweet from maple syrup, cozy from cinnamon, ginger, and allspice, and just a little edgy if you go for the optional cayenne kick. The coating comes together in minutes on the stovetop using coconut oil and pure maple syrup, which means there's no butter or dairy anywhere in sight and zero compromises on flavor. A quick trip through the oven at low heat crisps everything up beautifully, and that coating firms even more as it cools, giving you that satisfying crunch you'd expect from a caramel-style popcorn. Store-bought spiced popcorn snacks often sneak in milk-based ingredients or are made on shared equipment, so making your own is genuinely the smarter move. A finishing sprinkle of flaky sea salt takes the whole thing over the top, playing off the sweetness in the best possible way. It's the kind of snack that disappears fast at movie nights, holiday gatherings, or honestly just a Tuesday afternoon on the couch.
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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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