Fish Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice meet a glossy maple-coconut glaze in this irresistible snack that tastes like autumn in a bowl. The sweet-salty balance is genuinely addictive — a drizzle of maple syrup and a pinch of cayenne give every kernel a little heat that keeps you reaching back in for more. A quick oven bake is the real secret here, setting the coating into a satisfying, lightly crisped shell that holds up way better than stovetop-only versions. Everything comes together from a short list of pantry staples — popcorn kernels, coconut oil, and a handful of spices — with zero seafood-derived ingredients or hidden fish-based additives to worry about. That matters more than you might think, since some flavored popcorn blends and seasoning packets sneak in unexpected ingredients. A final scatter of flaky sea salt before serving pushes the whole thing over the top. Make a big batch, because it disappears fast.
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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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