MSG Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with a maple-coconut glaze to create a snack that hits every note — sweet, salty, a little spicy, and completely addictive. The whole thing starts on the stovetop and finishes in the oven, where a low-and-slow bake transforms the coating into a crisp, caramelized shell that clings to every kernel. A finishing pinch of flaky sea salt takes it over the top and balances all that cozy sweetness beautifully. Packaged flavored popcorns are notorious for sneaking in additives and flavor enhancers, so making your own from scratch means you know exactly what's going into the bowl. Every ingredient here is clean and straightforward — real maple syrup, coconut oil, and whole spices do all the heavy lifting. The optional cayenne adds a gentle heat that makes the sweet-salty contrast even more interesting, but it's just as satisfying without it. This is the kind of snack you make for movie night and somehow finish before the opening credits are over.
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!