Xanthan Gum Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with a hit of maple sweetness and just enough salt to keep things interesting — this is the kind of snack that disappears faster than you'd expect. A whisper of cayenne is optional, but it adds a slow, pleasant heat that plays beautifully against the caramel-like coating. Every single ingredient here is naturally free of thickeners and stabilizers, so there's no label-scanning required and no compromise on flavor or texture. The coconut oil and maple syrup bake down into a glossy, crisp shell that clings to each kernel without any additives doing the heavy lifting. A quick stint in the oven is all it takes to transform fresh-popped corn into something that tastes genuinely special. Finish with a pinch of flaky sea salt and you've got a sweet-savory snack that's equally at home in a movie-night bowl or a holiday gift bag.
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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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