Red Meat Allergy Friendly Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with a maple-coconut glaze to create a snack that hits every note — sweet, salty, a little spicy, and completely addictive. The whole thing comes together with pantry staples and a quick bake in the oven, which sets the coating into a satisfying, lightly crisp shell that clings to every kernel. A finishing sprinkle of flaky sea salt takes it over the top and makes it feel genuinely special. For anyone managing a red meat allergy, this kind of snack is a natural win — it's entirely plant-based, built around popcorn, coconut oil, and pure maple syrup with zero animal-derived ingredients to second-guess. The optional cayenne adds a gentle heat that plays beautifully against the sweetness if you're feeling bold. It's the kind of bowl that disappears fast at movie nights, fall gatherings, or honestly just a Tuesday afternoon on the couch.
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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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