Cinnamon maple syrup popcorn in a clear bowl.

Cinnamon Maple Syrup Popcorn

Cinnamon maple syrup popcorn is gluten free and dairy free! It’s crunchy, full of cinnamon flavor and easy to make. Perfect for a snack or your next movie night.

Looking down at a bowl of maple syrup popcorn in a bowl.

Ingredients in Maple Popcorn

This maple popcorn recipe has only 7 ingredients and is easy to make! Popcorn is naturally gluten free and because we use coconut oil, this maple caramel popcorn with cinnamon is dairy free as well. Here are the ingredients you will need to make this maple sugar popcorn with cinnamon:

These popcorn ingredients you might already have in your pantry! It not, it is a great time to stock up so you always have the ingredients on hand to make popcorn anytime!

How to Make Cinnamon Maple Syrup Popcorn

Maple syrup popcorn on baking sheet.

This maple syrup popcorn recipe is super simple to make with only a few ingredients and a few pans. Most of the time this popcorn will be baking in the oven – to achieve that perfect crunch – which means it will free you up to do other things!

  1. First, you will need to pop your popcorn. For this baked vegan popcorn, you will need fresh popped popcorn from the stovetop. Microwave popcorn does not work in this recipe! Fresh popcorn popped on the stovetop is easy to make with fresh popcorn kernels and a little oil.
  2. Next, you will make your cinnamon maple syrup candied coating! In a small saucepan combine the coconut oil, cinnamon, maple syrup and brown sugar. Bring to a boil, stirring constantly for 3 – 5 minutes. Remove from stove top and add your baking soda and vanilla extract. The mixture will ‘bubble’ and get slightly thicker. Immediately pour the mixture over your reserved fresh popped popcorn and stir.
  3. Place your maple caramel popcorn on your parchment lined pan and spread out as evenly as a possible. Now your popcorn is ready to bake in the oven to achieve that crunchy maple cinnamon candied popcorn perfection!
Cinnamon maple syrup popcorn in a bowl.

How to Store

This maple syrup popcorn recipe – if it lasts that long – will stay fresh up to two weeks. To store this popcorn, you will need to wait until it is completely cooled from baking. Place in a storage container and store it away from direct sunlight!

This popcorn recipe will make two large containers of popcorn! It makes the perfect gift for friends at the holidays. A great idea for gifting might be to gift a popcorn sample and add both our Peanut Butter Caramel Popcorn and Candied Eggnog Popcorn in your gift tin!

If you make this cinnamon maple syrup popcorn, we would love to know! Leave a rating with review.

Baking sheet with maple caramel popcorn.
maple sugar popcorn
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Cinnamon Maple Syrup Popcorn

Cinnamon maple syrup popcorn is crunchy and sweet, a perfect choice for your next movie night!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: American
Servings: 12 servings
Calories: 102kcal


  • 8 cups popcorn , popped on the stovetop
  • 1/4 cup coconut oil
  • 1/4 cup pure maple syrup
  • 1/4 cup light brown sugar , packed
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda


  • Make your popcorn on the stovetop (do not use microwave popcorn). Add a small amount of vegetable (or a high heat olive oil) to a 6 quart stockpot.
  • Add thin layer of popcorn about 1/4 cup of kernels – enough to cover the bottom of the pan. Cover with a lid. Turn to medium heat. When you start to hear popping, watch the pan closely, at this point sometimes I will vent the lid as well. When the popping starts to diminish, turn off burner and remove from stove top. Pour your popcorn into a large bowl.
  • Preheat oven to 250 degrees. Line a large rimmed baking sheet with parchment paper.
  • In a small saucepan, add the coconut oil, maple syrup, brown sugar and cinnamon. Turn burner on low heat and melt all ingredients. When the mixture starts to boil, boil and stir constantly for 2 – 3 minutes, until it starts to ‘thicken’ slightly.
  • Turn burner off – remove pot from stove. And add in both vanilla and baking soda. Mixture will bubble! Stir until well mixed. Pour over popcorn. Mix well.
  • Pour popcorn onto prepared baking sheet.Bake for 45-55 minutes. Stirring after every 15 minutes.
  • Cool on wire rack. Store in airtight container away from sunlight.


Calories: 102kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 48mg | Potassium: 46mg | Fiber: 1g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 0.003mg | Calcium: 13mg | Iron: 0.3mg


  1. Uhh… I think some details are missing. 😉

    8 cups stove popped
    1/4 cup WHAT
    1/4 cup WHAT
    1/4 cup WHAT
    1/2 tsp WHAT
    1/2 tsp WHAT
    1/2 tsp baking soda

  2. Can you use air-popped popcorn, or is stovetop popped a must?

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