Nightshade Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with rich maple syrup and coconut oil to create a snack that smells like autumn and tastes even better. The sweet-salty balance is genuinely addictive — that glossy, caramelized coating crisps up beautifully in the oven and firms even more as it cools, so every handful has a satisfying crunch. For anyone navigating nightshade restrictions, popcorn is a surprisingly tricky snack aisle — a lot of flavored varieties sneak in paprika, chili powder, or tomato-based seasonings that are off the table. This recipe keeps every single ingredient in clear view, and none of them are a problem. The optional cayenne adds a gentle kick if you tolerate it, but the blend of warming spices is so full-flavored on its own that you won't miss it. A final scatter of flaky sea salt over the top takes the whole thing from great to genuinely hard to stop eating. Make a big batch — it disappears fast.
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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)
Can be omittedcayenne pepper
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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