Honey Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with a kick of cayenne in this cozy, crunchy snack that hits every note — sweet, salty, spiced, and just a little addictive. The magic here is maple syrup, which delivers that deep, caramel-like sweetness without a drop of honey in sight, making it a genuinely easy swap that doesn't sacrifice any flavor. Coconut oil helps the spiced coating cling to every kernel, and a quick trip through the oven at low heat transforms the whole batch into something gloriously crisp. That optional pinch of cayenne is worth it — it adds just enough heat to keep you reaching back into the bowl. A final scatter of flaky sea salt over the top ties everything together in the best possible way. This is 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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