Pork Free Sweet-Salty Pumpkin Spice Popcorn
Warm, spiced, and just a little addictive, this popcorn hits every note — sweet from maple syrup, cozy from cinnamon, ginger, and allspice, and finished with a whisper of heat if you're feeling bold. Coconut oil stands in as the fat here, giving the coating a clean richness that crisps up beautifully in the oven without any animal-derived ingredients to second-guess. The oven-bake step is what makes it special: that low-and-slow heat transforms the syrup into a glossy, snappable shell that clings to every kernel. A final scatter of flaky sea salt before serving pulls the whole sweet-savory thing together in the best possible 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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