Chocolate Drizzled Cinnamon Kettle Corn

Feb 1st

The most economical thing you can buy at the store is frozen spinach. True story. The SECOND most economical thing you can buy HAS to be bagged corn kernels. I bought a 2 lb. bag of kernels for under two dollars. You can make well over 100 cups of popcorn from the kernels I bought, whereas for a package of bags I could make only 12.

Kettle corn is my fave, especially the kind from the Tuesday night Cape May farmer’s market. The sweet salty thing…can’t beat it. Turns out, it’s CRAZY easy to make at home. If you don’t like to drizzle chocolate on things, then just make the cinnamon kettle corn and skip the last steps. Also, you’re really weird.

There are only a few pictures of this process, because the process involves holding the pot slightly off the heat while shaking it. Hard to take pictures, and I don’t have Tessa fully trained yet as my photographer. You will easily get the idea, though, and let me tell you – this stuff is legit.

My husband doesn’t eat popcorn as he thinks it’s too much effort exerted for the calories gained. He is a strange man. This is the reason that I LOVE popcorn. All that munching, so few calories. This stuff, he ate. He ate and he went back for more. Big hit. Great snack for the super bowl!


Chocolate Drizzled Cinnamon Kettle Corn

Makes 12 c.

3/4 kernels of corn

3 tbsp. canola oil

3 tbsp. sugar

1 tsp. cinnamon

Chocolate Drizzle

1/2 c. bittersweet or semisweet chocolate chips

1 tsp. canola oil


1. Combine kernels, oil, sugar and cinnamon in the bottom of a large pot set over high heat.

2. Set lid on pot. When you first hear a “pop”, set lid slightly askew and hold pot handles.

3. Shake pot while holding it slightly above the heat until popping slows. At this point, uncover and stir to make sure there is no burning on the bottom of the pot. If you see many unpopped kernels, continue shaking the pot over the heat.

4. Pour popcorn out on a waxed paper lined cookie sheet and spread flat.

5. Combine chocolate chips and oil in a glass bowl or measuring cup and microwave in 30 second increments, stirring in between, until melted and smooth.

6. Using the tines of a fork, dip in the chocolate and flick across the popcorn until it’s evenly drizzled.

7. Let cool at room temperature until set, and place the popcorn in Tupperware or large ziplock bag.

Tessa thought the sound of corn popping was quite alarming.

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