Seeds Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with a hit of maple sweetness and just enough salt to make this popcorn completely impossible to stop eating. The optional cayenne adds a gentle back-of-the-throat heat that makes the sweet-salty balance even more addictive. Store-bought flavored popcorns are notorious for sneaking in sunflower oil, sesame, or other seed-derived ingredients, so making your own batch at home is genuinely the safest and most satisfying route. Coconut oil handles the coating duty here, giving every kernel a rich, glossy finish without any seed oils in sight. A quick trip through the oven at low heat dries the maple syrup glaze into a lightly crisp shell that clings beautifully rather than turning sticky. The whole thing comes together in one bowl and one baking sheet, which means cleanup is as easy as the recipe itself. Finish with a pinch of flaky sea salt and you've got a snack that feels like a seasonal treat but is simple enough to make any night of the week.
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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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