Sesame Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with maple syrup and coconut oil to create a snack that smells like autumn in the best possible way. The sweet coating gets a subtle kick from optional cayenne, and a final sprinkle of flaky sea salt pushes the whole thing into seriously addictive territory. Popcorn snacks can be a minefield when you're avoiding sesame — flavored and coated varieties often sneak in sesame oil or seeds for that extra crunch — but every single ingredient here is straightforward and easy to verify. The baking step is what makes this recipe special: a low oven pass dries out the maple-spice glaze so each kernel comes out crisp and lacquered rather than sticky and soft. It cools right on the pan and firms up beautifully, making it just as good for a movie night bowl as it is tucked into a bag for gifting. Simple, satisfying, and completely made from scratch.
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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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