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Fall Spice Kettle Corn


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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1 tsp Member’s Mark™ Ground Cinnamon 
  • 1/4 tsp Tone’s® Ground Nutmeg 
  • 1/4 tsp Tone’s® 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 


  • In a small bowl, combine the Member’s Mark™ Ground Cinnamon, Tone’s® Ground Nutmeg and Member’s Mark™ Organic 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 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. 


Course: Snack
Cuisine: American
Keyword: fall, kettle corn, popcorn, snack

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