Lactose Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, allspice, and a whisper of cayenne come together in a maple-glazed coating that makes this popcorn completely impossible to stop eating. The sweet-heat balance hits every note at once — cozy, a little spicy, and just salty enough to keep you reaching back into the bowl. Because the whole recipe is built on coconut oil and maple syrup instead of butter or any dairy-based coating, it's naturally free of lactose without any substitutions or compromises. That's genuinely rare for a snack this indulgent-tasting. A quick trip through the oven at low heat dries the coating into a satisfying, lightly crisp shell that clings to every kernel. Finishing with flaky sea salt takes it from great to seriously addictive. It's the kind of snack you make for a movie night and then find yourself making again the very next weekend.
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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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