Turkey 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 — each kernel gets a crispy, caramelized shell that firms up beautifully as it cools on the pan. This is the kind of snack that disappears fast at a movie night, a holiday gathering, or honestly just a Tuesday afternoon. Every ingredient here is naturally plant-based and free from any poultry-derived components, so there's no label-scanning stress when you're shopping for the pantry staples. The baking step is what sets it apart from stovetop coated popcorns — that low oven heat dries the glaze into a satisfying crunch rather than a sticky mess. A final scatter of flaky sea salt over the top pulls the whole flavor profile together and makes it look as good as it tastes.
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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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