Nutmeg Free Sweet-Salty Pumpkin Spice Popcorn
Cozy, crunchy, and completely addictive, this spiced popcorn hits that perfect sweet-and-salty note that makes it impossible to stop at just one handful. The warm blend of cinnamon, ginger, and allspice delivers all the depth of a classic pumpkin spice flavor without a single drop of nutmeg — so anyone who needs to avoid it can snack freely without scanning every label. A maple syrup and coconut oil glaze gets baked right onto the kernels, creating a crisp, caramelized coating that's far more satisfying than anything from a bag. The optional pinch of cayenne adds a subtle heat that plays beautifully against the sweetness if you're feeling bold. Spreading the coated popcorn on a parchment-lined sheet and baking low and slow is the secret to that dry, shatteringly crisp finish — no sticky mess, just clean crunch. A final scatter of flaky sea salt before serving ties everything together and makes it look as good as it tastes. This is 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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