Macadamia Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with a maple-coconut glaze to turn a humble bowl of popcorn into something that tastes like autumn in snack form. The cayenne is optional, but even a pinch adds a sneaky heat that makes the sweet-salty contrast absolutely addictive. Baking the coated kernels low and slow is the move here — it dries the syrup into a satisfying, lightly crisp shell that clings to every piece rather than pooling at the bottom of the bowl. A final scatter of flaky sea salt before serving ties the whole thing together in the best possible way. This is the kind of snack that disappears faster than you expect, so making a full batch is always the right call. Because it's built entirely from pantry staples and fresh-popped corn, there's no need to scan labels for unwanted nut additions that often sneak into store-bought flavored popcorn blends. Cozy, crunchy, and genuinely hard to stop eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!