Emulsifier Free 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 completely impossible to stop eating. A whisper of cayenne adds a slow, sneaky heat that makes the sweet-salty balance even more addictive. Every ingredient here is straightforward and whole — popcorn kernels, coconut oil, maple syrup, and spices — with zero need for the stabilizers and emulsifiers that sneak into so many packaged snack coatings. The coconut oil and maple syrup meld into a glossy, spiced syrup that bakes onto each kernel until it crisps up beautifully in the oven. A short rest on the baking sheet lets the coating firm into that satisfying crunch you want from a snack mix. Finish it with a pinch of flaky sea salt and you have a crowd-pleasing bowl that feels genuinely special without any of the ingredient-label anxiety.
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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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