Kettle Corn just got a holiday makeover! Warming spices like cinnamon and the citrus in our Blood Orange Olive Oil make this popcorn irresistible. You'll need to make a double batch for sure.
Spiced Blood Orange Kettle Corn
Rated 5.0 stars by 1 users
Snack / Dessert
I can't get enough of this kettle corn! Sweet, spicy, and a tiny bit salty, this hits all the right buttons. Our Blood orange Olive Oil teams up with warm cinnamon, cardamom, and clove to give Kettle Corn a holiday boost. HOever this might just have to be a year round treat.Author:
1/2 C Corn Kernels
1/4 C + 2 TBS Blood Orange Olive Oil
1/3 C Granulated Sugar
1 tsp ground Cinnamon
1/2 tsp salt
1/4 tsp ground Cardamom
1/8 tsp ground Cloves
This recipe works best on the stovetop in a high sided, wide skillet pan with a lid. Set a large bowl on the side of the stovetop. In a bowl, mix sugar salt and spices until evenly mixed. With the pan on the stovetop, turn heat to medium high. Pour Blood Orange olive oil into pan and then add the corn. Pour the sugar mixture over the corn and stir until the corn is coated. Place the lid on. Give it a few quick shakes as it heats up. Once the kernels start popping, shake the pan (while securing the lid) a few times. The process goes quickly so make sure you’re listening to kernels pop. When they start to slow down like most all popped, immediately remove from heat, take off the lid and pour into the large bowl. Do not let it sit in the pan at all as the sugar will burn. Remove any burnt pieces and unpopped kernels from the bowl. Let cool slightly before eating - beware of hot sugar! If desired, right before serving drizzle a little more Blood Orange Olive Oil over the popcorn, and sprinkle powdered sugar and a little more cinnamon over it. Stir to coat and enjoy!