Mushroom Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with maple syrup and coconut oil to coat every single kernel in a sticky, caramelized glaze that crisps up beautifully in the oven. The result is a snack that hits all the right notes — sweet, a little salty, and just spicy enough if you go for the cayenne. It's the kind of thing that disappears fast at a movie night or a fall gathering, and it's genuinely hard to stop eating once you start. Every ingredient here is straightforward pantry stuff, so there's no need to scan labels for hidden fillers or worry about cross-contact from more complex processed snacks. The baking step is what makes it special — that low, slow heat transforms the syrup coating into a satisfying crunch rather than a sticky mess. A final scatter of flaky sea salt over the top pulls the whole flavor profile together in the best possible way.
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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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