Soy 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. A whisper of cayenne is optional, but it adds a sneaky little kick that takes the whole batch to another level. Every ingredient here is straightforward and plant-based — coconut oil and maple syrup do the heavy lifting in place of butter-and-sugar coatings that often sneak in soy-derived additives. That matters more than you'd think, since a lot of flavored popcorn and seasoning blends at the store rely on soy lecithin or soy-based oils without making it obvious on the front of the bag. A quick bake at low heat sets the coating into a satisfying, lightly crisp shell that clings to every kernel rather than pooling at the bottom of the bowl. Finishing with flaky sea salt right before serving gives you that sweet-salty contrast in every single bite. It's the kind of snack that disappears fast at a movie night or holiday gathering, and nobody needs to know how easy it was to make.
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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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