Gelatin Free Sweet-Salty Pumpkin Spice Popcorn
Cozy, crunchy, and absolutely addictive, this spiced popcorn hits every note — warm autumn spices, a caramel-like sweetness from maple syrup, and just enough salt to keep you reaching back into the bowl. The magic comes from a simple coconut oil and maple syrup glaze that gets baked onto the popcorn until it crisps into a light, shatteringly good coating. No corn syrup, no marshmallows, no gelatin-based candy coatings — just pantry staples that happen to be completely plant-based and free from animal-derived thickeners. That's a bigger deal than it sounds, because so many store-bought caramel and flavored popcorns sneak in gelatin or other animal-based binders to achieve that glossy, sticky finish. Here, cinnamon, ginger, and allspice do the heavy lifting on flavor, with an optional pinch of cayenne for anyone who likes a little heat lurking behind the sweetness. A final scatter of flaky sea salt before serving ties everything together beautifully. Make a big batch — 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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