Pescatarian Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with maple syrup and coconut oil to create a snack that smells like autumn in the best possible way. The sweet coating gets a subtle kick from optional cayenne, and a final sprinkle of flaky sea salt pulls the whole thing into that addictive sweet-salty territory you can't stop reaching into. Baking the coated kernels low and slow is the real trick here — it dries out the syrup into a crisp, lacquered shell that clings to every piece instead of turning soggy. The whole thing is built from pantry staples and completely plant-based, so it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. Let it cool for a few minutes on the pan and the coating firms up even more, making it perfect for movie nights, holiday gifting, or just snacking straight from the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!