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Chai Kettle Corn

Chai Kettle Corn

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  • Author: Rebecca Neidhart
  • Total Time: 10 minutes
  • Yield: About 4 quarts popcorn 1x


This Chai Kettle Corn is a little spicy and sweet, with just a hint of salt for balance. It’s a perfect fall snack in every way.


  • 4 Tbsp. coconut oil
  • 1/2 cup popcorn kernels
  • 6 Tbsp. white sugar
  • 1 1/2 Tbsp. chai spice mix (I used this one)
  • 1/2 tsp. table salt


In a small bowl, mix together the white sugar, chai mix, and salt. Measure out the popcorn kernels and set out a large baking sheet or tray.

In a large pot, heat coconut oil and 3 kernels of popcorn over medium heat with the lid on. When the three kernels have popped, the oil is hot enough. Take the lid off quickly and dump in the popcorn kernels and sugar mixture quickly. Put the lid back on the pot, then shake it quickly to spread the sugar around. Keep the pot on the heat until it begins popping again.

Allow the corn to keep popping until the count of ten, then shake it until the count of five—this prevents the sugar from scorching. Keep repeating the counting and shaking until the popping slows to about 3 seconds between pops. Quickly take the lid off and immediately dump the kettle corn out onto the baking sheet. Use a fork to spread it around and let it cool. There will be a few burnt pieces that you will need to pick out.

After the kettle corn has cooled, break up any clumps that may have stuck together with your fingers. Then, store it in an airtight container, where it will keep for up to two days.


  • Have everything laid out before you ever turn on the heat— mise en place is your best friend here, or there will be popcorn exploding everywhere while you measure sugar, and sugar burning while you get the spices measured out.
  • Make sure you have either one large or two small baking trays set out, because once it’s finished popping you want to get that popcorn out of the hot pan as quickly as possible.
  • Use two hand mitts at all times to protect your skin from the heat. You have to shake the pan frequently, and there’s a lot of steam and hot handles going on here.
  • There will always be a few scorched pieces at the bottom of your pan. Just pick them out, toss them, and move on with life. It’s too short to worry about a handful of burnt kernels, right?
  • Prep Time: 3 minutes
  • Cook Time: 7 minutes
  • Category: Snacks
  • Method: Stovetop
  • Cuisine: American