Rice Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, allspice, and a whisper of cayenne come together in a maple-coconut glaze that turns a humble bowl of popcorn into something genuinely special. The sweet-heat balance is addictive, and that optional pinch of flaky sea salt on top takes it completely over the edge. Every ingredient here is naturally grain-free beyond the corn itself, so there's no hidden rice flour, rice syrup, or rice-based coating to worry about — just a clean, straightforward snack you can feel good about. The oven-baking step is the real secret: it dries out the syrup coating so you get that satisfying crunch instead of sticky, soggy kernels. It's the kind of snack that disappears fast at a party, but it's honestly just as good eaten straight off the baking sheet while it's still warm.
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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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