Turmeric Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice come together with maple syrup and coconut oil to create a snack that hits every note — sweet, savory, a little spicy, and completely addictive. The oven step is what makes this batch truly special, transforming the sticky coating into a crisp, caramelized shell that clings to every kernel. A pinch of cayenne is optional, but if you're into that sweet-heat combo, don't skip it. Many store-bought spiced popcorns and pumpkin spice blends sneak in turmeric for color, so making your own from scratch is the only way to be sure of exactly what's in the bowl. Every ingredient here is straightforward and easy to verify, which means you can snack freely without second-guessing the label. A final scatter of flaky sea salt right before serving pulls the whole thing together in the best possible way. Make a big batch — it disappears faster than you'd expect.
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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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