High Fructose Corn Syrup Free Sweet-Salty Pumpkin Spice Popcorn
Warm, spiced, and just a little addictive, this popcorn hits every note you want from a snack — sweet from real maple syrup, cozy from cinnamon, ginger, and allspice, and finished with a flicker of heat if you're into that. Most store-bought flavored popcorns lean heavily on corn syrup-based coatings to get that glossy crunch, but this version skips all of that entirely. Maple syrup and coconut oil do the heavy lifting here, creating a naturally sweet glaze that bakes down into a satisfying, crispy shell. The oven step is the secret weapon — a low-and-slow bake followed by a short rest on the pan gives you that snappy, caramel-corn-style texture without any questionable sweeteners. A pinch of flaky sea salt at the end pulls the whole thing together and makes it genuinely hard to stop eating. It's the kind of snack that disappears fast at movie nights, holiday gatherings, or honestly just a Tuesday afternoon on the couch.
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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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