Pecan Free Sweet-Salty Pumpkin Spice Popcorn
Warm, spiced, and just a little addictive, this popcorn hits every note you want from a snack — sweet from maple syrup, cozy from cinnamon, ginger, and allspice, and finished with a whisper of heat if you choose to add the cayenne. The coconut oil and maple syrup come together into a glossy, caramel-like coating that bakes right onto each kernel, giving you that satisfying crunch without any candy thermometers or tricky caramel stages. A quick stint in a 300°F oven is all it takes to set the coating and crisp everything up beautifully. Many spiced popcorn recipes lean on nut-based mix-ins that can make them off-limits for people avoiding tree nuts, but this one keeps things completely clean — every bit of flavor comes from pantry spices and natural sweeteners. A final scatter of flaky sea salt over the top pulls the whole thing together in the best sweet-salty way. It's the kind of snack that disappears faster than you expect, so making a full batch is always the right call.
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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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