Give into your sweet tooth with the delicious taste of real brown sugar and real milk chocolate. Flavors include: Kettle Corn, Caramel Corn, Milk Chocolate Caramel
With only 2 calories per serving Kernel Season’s popcorn seasonings are an easy and low calorie way to shake up the flavor of your favorite snack, veggies, pasta and oatmeal
100 servings per jar, ¼ tsp per serving
Certified Gluten Free and Kosher
Proudly made in the US
Flavors include Caramel, Kettle Corn, and Milk Chocolate Caramel
Jazz up popcorn, fruit, waffles, oatmeal, toast, nuts and more
Gluten free, Kosher certified, no MSG, and 0g trans-fat
All natural
Made in the USA
Sugar and spice and everything nice-that’s what our popcorn topping sweet set is made of! br> How to use:
1. Pop your favorite popcorn. Don’t have one? Try your new favorite, Kernel Season’s Premium Popping Corn.
2. Stovetop popper? Use Kernel Season’s Movie Theater Butter to pop up a kettle full. Microwave popper? Skip to Step 3.
2.      Spritz your popcorn with Kernel Season’s Popcorn Butter Spritzer to help the seasoning stick to the popcorn (you could also top with Kernel Season’s Movie Theater Butter if you’re feeling extra delicious).
3.      Sprinkle to taste with seasoning.
4.      Shake to cover more popcorn.
5.      Enjoy!
 Nutrition
Serv. Size: 1/4 tsp. (0.8g). Servings Per Container: 85, Amount Per Serving: Calories 3, Total Fat 0g (0% DV), Trans Fat 0g, Sodium 100mg (4% DV), Total Carb. 0g (0% DV), Sugars 0g, Protein 0g. Not a significant source of other nutrients. Percent Daily Values are based on a 2,000 calorie diet.
What's in this stuff?    Â
Kettle Corn: Pure Cane Sugar, Brown Sugar, Salt, Natural Flavor. Silicon Dioxide Added to Prevent Caking.
Caramel Corn: Sugar, Brown Sugar, Natural Flavor, Caramel Color, Oleoresin Paprika. Silicon Dioxide, Tricalcium Phosphate, and Soybean Oil Added to Prevent Caking.
Milk Chocolate Caramel: Pure Cane Sugar, Chocolate Cocoa and Caramel Flavor, Milk, Caramel Color, Butter, Vanilla, Salt. Silicon Dioxide added to prevent caking.