smokey maple popcorn
  • 1/2 cup popcorn kernels {10 cups popped}
  • 3 tablespoon refined coconut oil
  • 1/3 cup pure maple syrup
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper {optional}
  • additional salt for sprinkling
  1. Preheat oven to 325 degrees. Line large baking sheet with parchment paper. Set aside.
  2. Place 1 tablespoon coconut oil and popcorn kernels in large pot on stove or popcorn maker. Pop until all kernels have been popped.
  3. Measure out 10 cups popcorn and spread onto prepared baking sheet.
  4. In small saucepan, add remaining 2 tablespoons coconut oil and maple syrup. Bring to a boil over medium heat. Once boiling, set timer for 4 minutes.
  5. Remove from heat. Add chili powder, smoked paprika, salt and cayenne pepper. Stir until well combined.
  6. Carefully pour mixture over popcorn. Quickly stir to coat, using rubber spatula.
  7. Bake popcorn 10 minutes. Remove from oven. Sprinkle on additional salt and stir once more.
  8. Leave popcorn to cool completely on baking sheet.
Recipe by Sarah Bakes Gluten Free at