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Spice Cookie Kettle Corn

A little bit sweet and a little bit salty, this delicious Spice Cookie Kettle Corn is sure to be your new favorite snack!


  • ¼ cup popcorn kernels
  • ½ cup Zulka sugar or other non-gmo sugar
  • ¼ teaspoon molasses
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 Tablespoons coconut oil


  • Mix sugar and spice ingredients together in a small bowl.  Add the popcorn kernels and mix well.
  • Place oil in a big pot with a lid and add 3 kernels. Cover and place on stove over medium high heat, giving it a shake. When those kernels pop, open the lid and add the rest of the bowl of sugar and spices, and kernels. Shake well to mix the sugar and popcorn around. Continue shaking over medium to medium-high heat, just touching down on the heat every few seconds to keep it going, to make sure that the molasses doesn’t burn! It took me about 4 more minutes to get my kernels to start popping. I removed mine from the heat after just 1 more minute, as the popping had slowed significantly (although you'll still have a few more pops, so keep the lid on for a minute). If you let it go too long the popcorn with get burnt, which is especially bad with the molasses! Watch carefully!
  • Once you have removed it from the heat and the popping has stopped, pour popcorn out onto a parchment paper lined jelly roll pan. Allow to cool for a minute and enjoy. Store in an airtight container for a few days (there’s no way it will last that long!).