Maple Pumpkin Spice Stovetop Popcorn with Toasted Pecans
Pumpkin spice popcorn popped on the stovetop in coconut oil, coated in a maple-spice glaze with pecans, then baked low until crisp and crunchy.
- Prep
- 5 min
- Cook
- 32 min
- Rest
- 15 min
- Serves
- 6
Maple Pumpkin Spice Stovetop Popcorn with Toasted Pecans is a vegan snack recipe made with refined coconut oil, popcorn kernels, pecan halves. It takes 37 minutes of hands-on time, plus 15 minutes resting, serves 6, and each serving has 273 calories, 3 g of protein and 4 g of fiber.
This pumpkin spice popcorn gets its crunch from a short simmer and a low oven. Simmering the maple syrup with coconut oil for a couple of minutes thickens it so it clings to the popcorn, and 20 minutes at 300°F dries the coating into a thin, crisp shell instead of a sticky one. The pecans go in raw and toast on the same tray. Use regular amber maple syrup, not very dark syrup, because the dark kind can scorch and taste bitter.
Ingredients
Popcorn
- 2 tbsp27 grefined coconut oil, for popping
- ½ cup96 gpopcorn kernels
- ¾ cup74 gpecan halves, roughly chopped
- ¼ tsp1.5 gflaky sea salt, for finishing (optional)
Maple Spice Glaze
- ⅓ cup106 gpure maple syrup (amber, not very dark)
- 2 tbsp27 gcoconut oil
- 1 tsp2.6 gground cinnamon
- ½ tsp0.9 gground ginger
- ¼ tsp0.6 gground nutmeg
- 1 pinch0.2 gground cloves (optional)
- ½ tsp2.1 gvanilla extract
- ¾ tsp4.5 gfine sea salt
Kit: large heavy pot with lid (5-quart or larger), small saucepan, rimmed baking sheet, parchment paper, large mixing bowl
Tips
- Use refined coconut oil for popping because it tolerates high heat and won't taste of coconut. Unrefined oil is fine in the glaze if you like a hint of coconut.
- Measure the spices into the saucepan before you start popping. The glaze comes together quickly and should go on while the popcorn is still warm.
- If the cooled popcorn is still chewy, the coating needed more time to dry. Put it back in the oven for 5 minutes and cool it again.
Swap ideas
- Walnuts or pumpkin seeds instead of pecans
- Walnuts taste slightly more bitter and earthy. Pumpkin seeds make it nut-free and stay crunchy, so they suit school snacks.
- 1¾ tsp store-bought pumpkin pie spice instead of the individual spices
- A shortcut with a similar flavor, though usually a little less punchy from the ginger.
- Coconut sugar (2 tbsp) stirred into the glaze
- Gives a deeper, more caramel-like and slightly crunchier coating.
- A pinch of cayenne in the glaze
- Adds a gentle warmth at the finish that offsets the sweetness.
The numbers
Nutrition per serving
273kcal per serving
Everything else · 6 servings per recipe
- Saturated fat
- 8.3 g 42%
- Sugars
- 11.2 g
- Sodium
- 293 mg 13%
- Potassium
- 142 mg 3%
- Calcium
- 33 mg 3%
- Iron
- 0.9 mg 5%
- Vitamin C
- 0 mg 0%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Oil, coconut, POPCORN KERNELS (J. Higgs, branded; ingredients: popcorn; label serving 36 g / 3 Tbsp: 130 kcal, 4 g protein, 25 g carbs, 5 g fiber, 1.5 g fat, 0 g sat fat, 0 mg sodium, 110 mg potassium, 1.08 mg iron). Converted to per 100 g. Sugar 0 assumed, sat fat 0.4 and calcium 7 mg are estimates from USDA popcorn data because the label lists them as 0 or omits them., Nuts, pecans, Syrups, maple, Spices, cinnamon, ground, Spices, ginger, ground, Spices, nutmeg, ground, Vanilla extract, Salt, table
Method
Heat the oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper.
Add 2 tbsp coconut oil and 3 popcorn kernels to a large heavy pot. Cover and set over medium-high heat. When all 3 test kernels pop, add the rest of the kernels in an even layer, cover, take the pot off the heat and count to 30 so the kernels all heat evenly.
Put the pot back on the heat. Shake it gently every few seconds, keeping the lid slightly ajar to let steam escape. When the pops slow to 2–3 seconds apart (about 2–3 minutes), take it off the heat. Tip the popcorn into a large bowl, leaving any unpopped kernels behind, and stir in the chopped pecans.
In a small saucepan, combine the maple syrup, 2 tbsp coconut oil, cinnamon, ginger, nutmeg, cloves if using, and fine salt. Bring to a boil over medium heat, then let it bubble for 2 minutes, stirring, until slightly thickened and glossy. Take off the heat and stir in the vanilla. It will sputter.
Drizzle the hot glaze over the popcorn in two or three additions, folding with a silicone spatula between each until every piece is lightly coated. Spread everything in a single layer on the baking sheet.
Bake for 20 minutes, stirring every 7 minutes so the edges don't scorch. It's done when the coating looks dry and the pecans smell toasted. If the popcorn still feels tacky, give it another 3–5 minutes.
Sprinkle with flaky salt if using. Let the popcorn cool completely on the pan for about 15 minutes; it crisps as it cools. Break up any clusters and serve.
Storage: Store fully cooled in an airtight container at room temperature for up to 5 days. If it softens, crisp it again at 300°F for 5 minutes and let it cool.
Questions
- How much protein is in maple pumpkin spice stovetop popcorn with toasted pecans?
- Each of the 6 servings has 3 g of protein, 4 g of fiber and 273 calories, calculated from USDA FoodData Central values for every ingredient.
- Is maple pumpkin spice stovetop popcorn with toasted pecans vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does maple pumpkin spice stovetop popcorn with toasted pecans take to make?
- 5 minutes of prep and 32 minutes of cooking, so 37 minutes of hands-on time, plus 15 minutes of unattended resting.
- Can you make maple pumpkin spice stovetop popcorn with toasted pecans ahead?
- Store fully cooled in an airtight container at room temperature for up to 5 days. If it softens, crisp it again at 300°F for 5 minutes and let it cool.
- What can I substitute in maple pumpkin spice stovetop popcorn with toasted pecans?
- Walnuts or pumpkin seeds instead of pecans — walnuts taste slightly more bitter and earthy. pumpkin seeds make it nut-free and stay crunchy, so they suit school snacks.. 1¾ tsp store-bought pumpkin pie spice instead of the individual spices — a shortcut with a similar flavor, though usually a little less punchy from the ginger.. Coconut sugar (2 tbsp) stirred into the glaze — gives a deeper, more caramel-like and slightly crunchier coating.. A pinch of cayenne in the glaze — adds a gentle warmth at the finish that offsets the sweetness..
- Does maple pumpkin spice stovetop popcorn with toasted pecans contain tree nuts?
- Yes — the ingredient list includes tree nuts, in some cases as an optional ingredient you can leave out. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 4, 2026 ·American
