Turn a simple sweet and salty kettle corn into a showstopping fall treat for Halloween with these easy recipes!
Did you know it’s National Popcorn Popping Month? We definitely don’t need an excuse to make our own popcorn in this house – it’s one of our favorite snacks. And Remington LOVES kettle corn. Meanwhile, I typically prefer my popcorn on the saltier side – butter flavored, white chocolate, or just plain. This sweet and salty kettle corn is the perfect marriage of our two preferences and it’s amazing! The sugar and salt get coated onto the popcorn as it heats up and pops on the stove, which also helps the texture of this popcorn to remain crunchy longer. Stale, soft popcorn is the worst.
The simple sweet and salty base of this kettle corn make it the perfect thing to use to dress up your popcorn if you are feeling a little fancier. If you are feeling extra lazy, you could also use a bag of SkinnyPop popcorn. Their naturally sweet flavor has a hint of salt and is only 46 calories per cup!
Dust the popcorn with a healthy sprinkling of homemade chai spice and drizzle over a pumpkin white chocolate sauce for a delicious fall flavor bomb of pumpkin, cardamom and other spices. This popcorn will warm you to the bones like a pumpkin spice chai latte.
The pumpkin white chocolate drizzle is super easy to make on the stove or in the microwave by slowly melting white chocolate chips with canned pumpkin and heavy cream. You can easily add more cream to thin it out even more.
If you’ve had enough pumpkin spice already this season, then try this delicious caramel apple popcorn! It’s as simple as a shake of cinnamon, a drizzle of homemade or store-bought caramel sauce, and pieces of dried apple.
I used Litehouse’s old-fashioned caramel sauce and the crunchy freeze dried apple pieces from Trader Joe’s. This caramel apple popcorn turned out amazing!!! It really reminds me of the caramel apples that I used to get at the fair or Dollywood as a kid! Either of these fancy fall popcorns are sure to be a showstopper at your Halloween parties this year!
- 1/3 cup popcorn kernels
- 1 Tbsp coconut oil
- 2 Tbsp sugar
- pinch salt
- 2 cups sweet & salty kettle corn
- 1 tsp Chai Spice Blend (recipe below)
- 1/4 cup Pumpkin White Chocolate Sauce (recipe below)
- 2 cups sweet & salty kettle corn
- 1 tsp cinnamon
- 1/4 cup caramel sauce
- 1/4 cup dried apple pieces
- 2 1/2 tsp cardamom
- 2 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/8 tsp black pepper
- pinch of salt
- 1/4 cup white chocolate chips
- 1/4 cup canned pumpkin
- 2-3 Tbsp heavy cream
Heat coconut oil in large heavy pot over medium (no higher) until melted. Drop a couple of kernels to check temperature of oil. When they pop, add the remaining kernels. Swirl kernels to coat in oil, toss in sugar and salt covering evenly. Top with lid, but leave slightly cracked to allow steam to escape. Continue shaking/swirling pot as kernels pop. Basically you never stop moving the pot. Immediately remove from heat when there are 2-3 seconds between pops.
Combine spices for chai spice blend. Set aside. In a small pot, whisk together white chocolate, pumpkin and cream over medium low heat until white chocolate is completely melted. Toss chai spice with 2 cups of kettle corn in a large bowl. Spread kettle corn onto a lined baking sheet and drizzle with pumpkin white chocolate sauce. Allow to cool.
Toss cinnamon and apple pieces with 2 cups of kettle corn in a large bowl. Spread kettle corn onto a lined baking sheet and drizzle with caramel sauce.
I suggest storing the extra chai spice blend in an airtight container to have on hand. It’s wonderful in coffee, hot cocoa, sprinkled into baked goods like sugar cookies or just mixed with vanilla ice cream!
Enjoy! <3 K&R