Fall Spice Kettle Corn
Kettle corn, a festival favorite, smells wonderful and tastes awesome. Now you can make it in your own kitchen! This Fall Spice Kettle Corn uses the best flavors of the season to make a fun and tasty treat. Member’s Mark™ Ground Cinnamon adds just the right amount of warmth (and of course, a wonderful aroma) to this scrumptious snack!
Tips for Popping Corn Kernels
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Use a large, heavy-bottomed pot with a lid.
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For ½ cup popcorn kernels, use about 2–3 tablespoons of oil.
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Heat the oil over medium-high heat and add 2–3 test kernels.
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Once they pop, add the remaining kernels and remove the pot from the heat for 30 seconds. Then put it back on the burner. This helps the kernels pop more evenly.
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Keep the lid on and shake the pot every few seconds to prevent burning.
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Leave the lid slightly cracked if safe to do so, allowing steam to escape. This keeps the popcorn crisp.
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When popping slows to about 2 seconds between pops, immediately remove the pot from the heat.
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Transfer the popcorn to a bowl promptly so the hot pot doesn’t continue cooking it.
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Add salt and melted butter afterward, tossing well.
For especially good popcorn: Use fresh kernels, don’t overcrowd the pot, and avoid cranking the heat to maximum—the kernels can burn before the rest pop.
Other Fun Popcorn Flavors to Try
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Maple Cinnamon — maple sugar or a light maple drizzle + cinnamon + pinch of salt.
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Pumpkin Spice — cinnamon + ginger + nutmeg + a tiny bit of cloves, with brown sugar.
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Apple Pie — cinnamon + brown sugar + a little dried apple powder or finely crushed freeze-dried apples.
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Salted Caramel — caramelized brown sugar + butter + flaky sea salt.
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Churro — cinnamon + sugar + vanilla powder + a little extra salt.
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S’mores — kettle corn + mini chocolate chips + crushed graham crackers. Add chocolate after the popcorn cools.
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Brown Butter Pecan — brown-butter flavor + brown sugar + cinnamon + finely chopped toasted pecans.
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Cranberry Orange — orange zest or orange powder + dried cranberries + vanilla sugar.
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Pear Ginger — ginger + brown sugar + dried pear pieces + pinch of cinnamon.
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Pumpkin Chai — chai spice blend + brown sugar + vanilla sugar.
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Maple Pecan — maple sugar + toasted pecans + flaky salt.
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Mexican Hot Chocolate — cocoa powder + cinnamon
Fall Spice Kettle Corn
Ingredients
- 1 tsp Member’s Mark™ Ground Cinnamon
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground ginger
- 1/2 tsp Member’s Mark™ Organic Virgin Coconut Oil
- 1/2 cup Corn kernels
- 3 tbsp Member’s Mark™ Granulated Sugar
- 1/2 tsp Member’s Mark™ Sea Salt
Instructions
- In a small bowl, combine the Member’s Mark™ Ground Cinnamon, ground nutmeg, and ground ginger. Set aside.
- Melt the coconut oil in a medium pot over medium-low heat. Once melted, add half of popcorn kernels and cover the pot with a lid. Shake the pot every 3 seconds until all kernels have popped. Remove the pot from the heat, and carefully remove the popcorn pieces using tongs.
- Add the remaining popcorn kernels to the pot, and sprinkle with Member’s Mark™ Granulated Sugar and Member’s Mark™ Sea Salt. Cover the pot with a lid.
- Return the pot to the heat and continue to cook, shaking the pot every 3 seconds, until a full 3 seconds elapse in between kernel pops. Immediately pour the popcorn into a bowl.
- Sprinkle with the spice mix, tossing with tongs to evenly coat the popcorn. Let the popcorn sit for at least 5 minutes or until the coating turns from sticky to crunchy.
Video
