Lupin Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with a hit of maple sweetness and just enough heat from a pinch of cayenne — this popcorn is the kind of snack that disappears faster than you expect. The coconut oil and maple syrup get melted together into a glossy spiced syrup that coats every single kernel before a short oven bake locks in that satisfying crunch. That baking step is the real secret: it dries out the coating so you get crisp, caramelized clusters instead of sticky, soggy popcorn. A finishing scatter of flaky sea salt pulls the whole sweet-savory thing together beautifully. Many flavored popcorn blends and seasonings on store shelves can contain lupin flour as a filler or protein booster, so making your own from scratch with these straightforward pantry ingredients is genuinely the smarter move. Everything here is clean and simple — just kernels, coconut oil, real maple syrup, and spices you likely already have. It's an easy weekend project that also happens to make a pretty impressive edible gift.
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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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