Nitrate & Nitrite Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with maple syrup and coconut oil to create a snack that hits every note — sweet, salty, spiced, and just a little addictive. The optional pinch of cayenne adds a subtle heat that makes the whole thing impossible to put down. Packaged flavored popcorns are a minefield of preservatives and cured-meat-adjacent additives, but this one is built entirely from whole spices, natural sweeteners, and plain kernels, so you know exactly what you're eating. The oven-baking step is the real secret — it dries out the maple coating into a satisfying, lightly crisp shell that clings to every kernel rather than staying sticky. A final scatter of flaky sea salt before serving pulls all the flavors into sharp focus. It's the kind of snack that disappears fast at movie nights, holiday gatherings, or honestly just a quiet Tuesday at home.
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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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