Fructose Free Sweet-Salty Pumpkin Spice Popcorn
Warm, spiced, and just a little bit addictive, this popcorn hits every note — sweet, salty, and gently fiery if you go for the cayenne. The pumpkin spice blend of cinnamon, ginger, and allspice transforms a humble bowl of popped corn into something that feels genuinely special, whether you're watching a movie or filling a bowl for a party. Managing fructose intake often means giving up sweet snacks entirely, since most store-bought flavored popcorns are loaded with high-fructose corn syrup or honey — neither of which has a place here. Instead, maple syrup and coconut oil create the glossy, caramelized coating that crisps beautifully in the oven without relying on problematic sweeteners. A low-and-slow bake at 300°F does the heavy lifting, locking in that crunchy, lacquered texture that makes this feel far more indulgent than it actually is. A final scatter of flaky sea salt pulls everything together and makes the warm spices pop even more. It's the kind of snack you'll make once and immediately add to your regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!