Walnut Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with maple syrup and coconut oil to create a snack that smells like autumn in the best possible way. The sweet-salty balance here is genuinely addictive — a drizzle of flaky sea salt at the end takes the whole thing over the top. A quick oven bake after coating the kernels is the secret move: it dries and crisps the syrup into a light, shatteringly good shell rather than leaving things sticky and soft. Popcorn snacks at the store often sneak in mixed nuts or are processed on shared lines, so making a batch from scratch with these straightforward pantry ingredients keeps things clean and worry-free. The optional hit of cayenne adds just enough heat to make the sweetness pop without overwhelming the cozy spice blend. This is the kind of snack that disappears fast at a movie night or holiday gathering, so you might want to double the batch.
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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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