Paraben Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with a maple-coconut glaze to create a snack that hits every note — sweet, savory, a little spicy, and completely addictive. The cayenne is optional, but even a pinch adds a slow, satisfying heat that makes the whole batch impossible to put down. Many store-bought flavored popcorns and spice blends rely on synthetic preservatives and additives that can be a real concern for anyone keeping their ingredient list clean, so making this from scratch puts you fully in control. Every ingredient here is straightforward and recognizable, from the coconut oil and pure maple syrup down to the whole spices. The oven-baking step is the secret weapon — it dries the coating into a crisp, caramelized shell that clings to every kernel rather than leaving things sticky and soft. A final scatter of flaky sea salt right before serving pulls the sweet and savory contrast into sharp, satisfying focus. This is the kind of snack you make for a movie night and end up eating before anyone else arrives.
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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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