Kettle corn is one of those popcorn flavors we eat no matter the season. But when the holidays roll around and we're hosting left and right, or just want to be as cozy as possible, we like to give it a festive upgrade and make cranberry kettle corn. Tart cranberries, almond extract, and a dark chocolate drizzle make it feel right at home on a holiday spread.
Now grab your Popper and let’s get started:
Cranberry Kettle Corn Ingredients
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1/2 cup popcorn kernels
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2 tablespoons coconut oil
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3 tablespoons Kettle Corn Mix
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1/2 cup sweetened dried cranberries (chop any large ones so they spread evenly through the bowl)
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1/2 cup dark chocolate chips
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1/4 teaspoon almond extract
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Zest of 1 orange (optional, but it plays well with the cranberries)
PRO TIP: Our Kettle Corn Kit bundles the popcorn kernels, coconut oil, and kettle corn seasoning in one purchase, and it costs less than buying each one separately.
Cranberry Kettle Corn Directions
Step 1: Preheat
Set your stove to medium heat and let the Popper preheat for 1-2 minutes.
Step 2: Melt the Oil
Add the coconut oil and let it melt.
Step 3: Add the Kernels
Add the kernels, put the lid on, and turn the crank a few times so every kernel gets coated in oil.
Step 4: Pour Kettle Corn Mix at the First Sizzle
Wait until the oil sizzles or the first kernel pops, then lift the lid and sprinkle in the kettle corn mix. Any earlier and the sugar sits in direct heat long enough to scorch, which can ruin the whole batch.
Step 5: Crank Nonstop
Put the lid back on, and keep turning the crank continuously to prevent the sugar and your kernels from burning.
Step 6: Pull It Off the Heat
When pops slow to one or two seconds apart, remove the Popper from the burner and immediately pour the popcorn into a large bowl.
GOOD TO KNOW: The Popper’s multi-layered metal bottom retains heat even after it’s off the stove. If you leave the kettle corn in, the bottom layer might get burnt.
Step 7: Add the Cranberries and Almond Extract
Drizzle the almond extract over the warm popcorn in the bowl, then add the cranberries (plus the orange zest, if using) and toss gently while the glaze is still tacky so they stick.
Step 8: Drizzle the Dark Chocolate
Spread the popcorn in a single layer on a parchment-lined baking sheet. Melt the dark chocolate chips in the microwave in short bursts, stirring between each, until smooth. Then drizzle the chocolate over the popcorn with a spoon.
Step 9: Serve
Let the chocolate set until it’s firm to the touch, about 15 minutes in the freezer or closer to 30 minutes at room temperature, then serve your cranberry kettle corn.
PRO TIP: If you set it in the freezer, give the popcorn a minute at room temperature before serving so it isn't cold when you dig in.
More Cranberry Kettle Corn Tips
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Feeding a crowd? Set the bowl out with a few small scoops and bags or cups, and make a second batch when the first runs low.
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Give it as a gift. Let the popcorn cool completely, then bag it in cellophane with a ribbon.
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Adjust for induction. Start at medium (levels 4 to 6), keep the Popper centered on the burner, and watch your timing because induction heats faster than other stoves.
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Clean hardened sugar off the Popper. Soak it in warm water, scrub gently with a non-abrasive brush, then run it through the dishwasher or wash it by hand with warm, soapy water.
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Storage. Keep leftover cranberry popcorn in an airtight container and eat within 3 days for the best crunch.
Kettle Corn Gets a Holiday Makeover
The red cranberries and chocolate drizzle make cranberry kettle corn the prettiest bowl of popcorn you’ll put out all season. And it tastes even better, with the flavors playing off each other so no two handfuls taste exactly the same. Serve it at your holiday table, bring a bowl to Friendsgiving, or portion it into gift bags for the neighbors.
Looking for more recipes to make with your Popper? Check out our holiday popcorn ideas or browse more popcorn recipes.
