Yeast Free Sweet-Salty Pumpkin Spice Popcorn
Warm cinnamon, ginger, and allspice swirl together with a hit of maple sweetness and just enough salt to make this popcorn completely impossible to stop eating. A touch of cayenne adds a sneaky little kick that plays beautifully against the caramel-like coconut oil and maple syrup coating. Every kernel gets baked until the glaze dries into a satisfying, lightly crisp shell — no sticky fingers, just bold flavor in every handful. Packaged snack mixes often sneak in brewer's yeast or yeast extract for that savory depth, which makes store-bought options a minefield, but this recipe keeps things completely clean with nothing but spices, coconut oil, and maple syrup. The whole process is straightforward — pop, coat, bake, and you're done — making it an easy win for a movie night snack or a festive homemade gift. A final scatter of flaky sea salt over the top takes the sweet-salty balance right over the edge in the best possible way.
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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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