Mustard Free Sweet-Salty Pumpkin Spice Popcorn
Warm, spiced, and impossibly snackable, this popcorn hits every note — sweet from maple syrup, cozy from cinnamon, ginger, and allspice, and just a little fiery if you go for the optional cayenne. The coconut oil and maple syrup come together into a glossy coating that bakes right onto each kernel, giving you that satisfying crunch without any sticky mess. A finish of flaky sea salt takes the whole thing over the top, balancing the sweetness in the best possible way. Popcorn snacks can be a minefield when you're scanning ingredient labels for hidden condiment-based seasonings, but every single component here is straightforward and easy to verify. The oven step is the real secret — it dries and sets the coating so the popcorn stays crisp long after it cools. This is the kind of treat that disappears fast at movie nights, holiday gatherings, or honestly just a Tuesday afternoon on the couch.
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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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