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Fall Kettle Corn Flavors for Popcorn Month

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Ingredients
  

Sweet & Salty Kettle Corn:

  • 1/3 cup popcorn kernels
  • 1 Tbsp coconut oil
  • 2 Tbsp sugar
  • pinch salt

Chai Spiced Pumpkin White Chocolate Kettle Corn:

  • 2 cups sweet & salty kettle corn
  • 1 tsp Chai Spice Blend recipe below
  • 1/4 cup Pumpkin White Chocolate Sauce recipe below

Caramel Apple Popcorn:

  • 2 cups sweet & salty kettle corn
  • 1 tsp cinnamon
  • 1/4 cup caramel sauce
  • 1/4 cup dried apple pieces

Chai Spice Blend:

  • 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

Pumpkin White Chocolate Sauce:

  • 1/4 cup white chocolate chips
  • 1/4 cup canned pumpkin
  • 2-3 Tbsp heavy cream

Instructions
 

Make the Kettle Corn

  • 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.

Make the Chai Spiced Pumpkin White Chocolate Kettle Corn

  • 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.

Make Caramel Apple Kettle Corn

  • 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.