Pumpkin Spiced Kettle Corn

This post is sponsored by Mazola® Corn Oil. All opinions are my own. 

Brett and I are popcorn junkies.  We make our own popcorn and kettle corn at home regularly.  It’s our favorite snack after dinner,  we almost always pop a fresh batch to go along with a tv show or movie we’re watching, or even football games.  We’ve also been known to sneak our own homemade kettle corn into the theaters and sporting events.  There’s no need to pay an arm and a leg for kettle corn when you can make it at home for next to nothing! 

You can use any oil to pop your kernels in~ vegetable oil, olive oil, coconut oil, or even corn oil.   We usually use coconut oil to make our popcorn, but this time we swapped in Mazola® Corn Oil.  Corn oil is one of the heart-healthiest cooking oils you can use! It has a unique combination of healthy fatty acids and plant sterols which help lower cholesterol.  Surprisingly it has more cholesterol-blocking plant sterols than any other cooking oil (even 4X that of olive oil).

High Cholesterol runs in my family, so it’s important for me to pay attention to the products I’m cooking and baking with, and to make heart-healthy choices for my family!  {I’ve included  a nifty infographic below all about cholesterol and heart health!}

Corn oil can be used in any recipe calling for oil and is great for all of your grilling, stir-frying, cooking and baking! 

This stuff is dangerously addictive! We ate through an entire bowl in just minutes.  It’s such a yummy fall treat! 

Pumpkin Spiced Kettle Corn

2014-10-03 00:04:33

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Ingredients

1. 1/4 cup Mazola Corn Oil
2. 1/2 cup yellow popcorn kernels
3. 1/3 cup sugar
4. 1/4 tsp pumpkin pie spice
5. 1/4 tsp cinnamon
6. 1/2 tsp salt

Instructions

1. Heat a large pot with 1/4 cup corn oil over medium to medium-high heat (depending on your stovetop)
2. Place four of the kernels in the oil.
3. In a small bowl mix remaining kernels, sugar, pumpkin pie spice, cinnamon, and salt together.
4. Once the kernels in the pot pop add the kernel and sugar mix.
5. Cover with a lid. Shake/slide the pot back and forth over the stove top to keep the sugar from burning (best not to do on a glass stove top). When there are two or three seconds between pops remove from heat and keep shaking until popping stops. Pour into a large bowl and let it cool, shaking or stirring occasionally to break up clumps.Or if using a whirly pop, turn the handle until there are two or three seconds between pops, kernels are all popped.

Kristy Denney https://boysahoy.com/