Eggless 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 genuinely impossible to stop eating. A whisper of cayenne is optional, but it adds a slow, sneaky heat that takes the whole thing to another level. The coating comes together in minutes on the stovetop — coconut oil and maple syrup melt into a glossy spiced syrup that clings to every single kernel. A quick trip through the oven crisps everything up beautifully, and the coating firms even more as it cools, so you end up with that satisfying crunch you want from a snack like this. The entire ingredient list is naturally free of eggs, so there's no swapping or substituting needed — just straightforward pantry staples doing exactly what they should. Finish with a pinch of flaky sea salt and you've got a sweet-salty-spiced snack that works just as well for a cozy movie night as it does for a holiday treat bowl.
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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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