Vegan Sweet-Salty Pumpkin Spice Popcorn
Warm, spiced, and impossible to stop eating, this popcorn hits every note — sweet from maple syrup, cozy from cinnamon, ginger, and allspice, and just a little edgy if you go for the optional cayenne kick. Coconut oil stands in beautifully for butter, giving each kernel a rich, glossy coating without a drop of dairy, so the whole batch is completely plant-based from start to finish. The oven-baking step is the real secret here: a low-and-slow roast dries out the syrup coating so it crisps up instead of staying sticky, giving you that satisfying crunch you'd expect from a fancy snack shop. A finishing pinch of flaky sea salt pulls the sweet and savory contrast into sharp, addictive focus. It comes together with pantry staples and basic equipment, making it an easy win for movie nights, holiday gifting, or just a midweek treat you didn't know you needed.
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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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