Hazelnut Free Sweet-Salty Pumpkin Spice Popcorn
Warm, spiced, and impossible to stop eating, this popcorn hits every note — sweet from maple syrup, cozy from cinnamon, ginger, and allspice, and just a little edgy from an optional pinch of cayenne. The coconut oil and maple syrup are stirred together into a glossy syrup that coats every single kernel before a short trip in the oven crisps everything up beautifully. That bake is the real secret: it transforms what could be a sticky mess into a crunchy, caramelized snack that holds together and snaps when you grab a handful. A final scatter of flaky sea salt over the top pulls the whole sweet-salty thing together in the best possible way. So many flavored popcorn blends and spice mixes sold at the store sneak in nut-based oils or are processed on shared lines with tree nuts, making a homemade batch like this a genuinely smarter move. Every ingredient here is straightforward and easy to source, so you stay in full control from kernel to bowl. It's the kind of snack you make for a movie night and then find yourself eating for breakfast the next morning — no regrets.
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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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