Pistachio Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with a hit of maple sweetness and just enough salt to keep things interesting — this popcorn is the kind of snack that disappears faster than you expect. A touch of cayenne gives it a subtle kick that plays beautifully against the caramel-like coconut oil and maple syrup coating. The whole thing gets a quick bake in the oven so the glaze crisps up into a satisfying crunch rather than staying sticky and soft. Bagged seasonal popcorn blends at the store often sneak in unexpected mix-ins or shared-facility nuts, so making your own batch from scratch puts you fully in control of every ingredient. The process is straightforward — pop, coat, bake, cool — and the result looks and tastes like something you'd find at a fancy fall market. A final scatter of flaky sea salt right before serving takes the sweet-savory balance to another level. Make a big batch because it goes fast.
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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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