Shellfish 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 at the end takes the whole thing over the top. Bagged flavored popcorns at the store can be a minefield of unexpected additives, but this one is made entirely from straightforward pantry ingredients you can see and trust. The oven-baking step is what makes it worth the extra effort — it dries out the coating so every kernel comes out crisp and deeply flavored rather than sticky and soft. It's the kind of snack that disappears faster than you expect, so making a big batch is never a bad idea. Serve it at a fall gathering, pack it into bags as a homemade gift, or just eat it 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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