Seed Oil Free Sweet-Salty Pumpkin Spice Popcorn
Popcorn is one of those snacks that sounds simple until you check the label and find it drenched in canola or sunflower oil. This version keeps things clean by using coconut oil as the fat, which gives the kernels a subtle richness without any of the industrial oils that sneak into most store-bought or microwave bags. The real magic is in the spiced maple syrup — cinnamon, ginger, and allspice come together in a warm, fragrant coating that hits every note of a cozy autumn treat. A pinch of cayenne is optional, but if you're into that sweet-heat contrast, don't skip it. The oven-baking step is what sets this apart from a simple stovetop toss: it dries the coating into a satisfying, lightly crunchy shell that clings to every kernel. A final scatter of flaky sea salt over the top pulls the whole thing together and makes it genuinely hard to stop eating. It's the kind of snack bowl you bring out for movie night and somehow find empty before the opening credits are done.
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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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