Legume Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, allspice, and a whisper of cayenne come together in a maple-coconut glaze that turns a humble bowl of popcorn into something genuinely special. The sweet-heat balance is addictive, and that optional pinch of flaky sea salt at the end takes the whole thing over the top. Popcorn is naturally a great snack for anyone avoiding legumes, but the real win here is that every single ingredient in this recipe is completely in the clear — no sneaky soy, no peanut oil, no bean-based additives hiding in a store-bought seasoning packet. You make the spiced syrup yourself from coconut oil and maple syrup, so you know exactly what's going in. Baking the coated kernels low and slow is the move that sets the glaze into a satisfying, lightly crisp shell rather than a sticky mess. It comes together with minimal effort and fills your kitchen with the coziest autumn-spice aroma imaginable. 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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