Peanut Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, allspice, and a whisper of cayenne come together in a maple-coconut glaze that turns a humble bowl of popcorn into something genuinely special. The sweet-salty balance is addictive — you'll keep reaching back in for just one more handful. Store-bought flavored popcorns can be a minefield of shared equipment and mystery seasonings, but making this at home means you know exactly what's in every kernel. The baking step is the real secret here: a low oven dries out the coating so it clings and crisps instead of staying sticky, giving you that satisfying crunch in every bite. A final scatter of flaky sea salt over the top pushes the whole thing over the edge. It's the kind of snack that disappears fast at a movie night or holiday gathering, and nobody will guess how simple it was to pull together.
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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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