Vegetarian Sweet-Salty Pumpkin Spice Popcorn
Cozy, crunchy, and completely addictive, this spiced popcorn hits every note you want from a snack — warm autumn spice, a caramel-like sweetness from maple syrup, and just enough salt to keep you reaching back into the bowl. Coconut oil and maple syrup form the base of the coating, so there's no refined corn syrup or mystery ingredients involved, just pantry staples that come together in minutes. The blend of cinnamon, ginger, and allspice gives it that unmistakable pumpkin spice warmth, while the optional pinch of cayenne adds a subtle heat that makes the sweet-salty combo even more interesting. Baking the coated kernels low and slow is the move here — it dries out the syrup into a light, crispy shell that clings to every piece rather than turning soggy. A final scatter of flaky sea salt before serving takes the whole thing over the top. It's the kind of snack that disappears fast at movie nights, holiday gatherings, or honestly just a Tuesday afternoon on the couch.
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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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