Wheat 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, and that optional pinch of flaky sea salt on top takes it completely over the edge. Snack mixes and flavored popcorn bags at the store are notorious for sneaking in wheat-based seasonings or being processed on shared lines, so making your own from scratch is the smartest move. Every ingredient here — from the coconut oil to the pure maple syrup to the whole spices — is naturally free of wheat, so there's nothing to second-guess. The oven-baking step is the real secret: it dries out the coating so each kernel ends up crisp and caramelized rather than sticky and soft. Let it cool fully on the pan and the glaze firms into a satisfying crunch that holds up for snacking, gifting, or movie-night munching.
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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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